Paleo Cauliflower Falafel Recipe – Toddler Approved!Jump to Recipe
I’m back with another cauliflower recipe! This time it’s a paleo cauliflower falafel recipe. And I decided not to make these in the traditional deep-fried fashion, for two reasons: 1.) I don’t really like to deep fry anything. And 2.) I tried it and they fell apart.
My method calls for a cast iron skillet (to get a nice crunch on the outside) and a tablespoon or two of oil, so it’s really healthy!
Prep the Cauliflower:
If you’ve made my cauliflower hash browns then you are already familiar with the procedure: Chop the cauliflower into florets and steam (in a basket) for about 10 minutes or until fork tender. Allow to cool enough to handle, then grate the cauliflower in your food processor. You can buy the pre-riced version and just microwave the cauliflower for a few minutes if you want to go the easier route!
Another option is to roast the cauliflower instead of basket steaming, but you’ll still need to grate it, unless your hand mashing skills are extreme!
Combine the ingredients:
Combine the ingredients as outlined below. I use Penzey’s Zatar seasoning, which is a combination of sumac, thyme, sesame and salt. I also use Zatar seasoning on my roasted chickpeas…if you like Mediterranean flavors then you’ll love this spice blend! It’s one of my favorites!
Anyhoozles, back to the cauliflower falafels. Combine all the ingredients thoroughly and then form into small patties. Unlike traditional falafels, these will cook best if formed into flatter patties, versus the traditional rounder falafels that you are used to.
Heat 1 tbsp coconut or almond oil in your cast iron skillet on medium high, then place the patties in a single layer with enough room for you to get your spatula in to flip them. You may need to make two batches. Allow to cook for about 4-5 minutes on each side…don’t flip too early, but don’t let them burn, either. Carefully flip your falafels, then allow the other side to cook for another 4-5 minutes. Because the cast iron skillet retains heat so well you may need to lower your heat to medium.
Transfer the falafels to a plate to cool…sometimes I put them on a paper towel to absorb some of the excess oil.
And that’s it! Easy Peasy! Serve with a side of my Easy Tzatziki Sauce, and some vegetables. I like roasted eggplant and fresh cucumbers and tomatoes. The sauce is made from Greek Yogurt so there is some protein as well. And yes, my toddler really does eat these!
What is your favorite way to eat cauliflower? Let me know in the comments below!
Paleo cauliflower falafels...a Mediterranean twist on another cauliflower recipe!
- 1/2 head cauliflower, roasted and grated
- 2 eggs, beaten
- 1/4 cup almond flour
- 1/4 tsp salt
- 1 tsp zatar seasoning
- 1 clove garlic, minced
- 2 tbsp parsley (or cilantro, basil, or mint) minced
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 tbso coconut oil for cooking
Combine all of the above ingredients in a mixing bowl.
Form your falafel patties so that they are somewhat flat and roughly 1/2 the size of the palm of your hand.
Heat coconut oil in your skillet (I prefer cast iron to get a nice crunch on the outside) over medium-high heat.
Place the patties in the skillet and allow to brown for about 5 minutes.
Lower heat the medium (if using cast iron) and carefully flip the falafels. Allow the other side to brown for another 4-5 minutes.
Remove patties to a plate to cool (place on a paper towel if you wish to absorb extra oil). Eat and Enjoy!