You guys!! I have such a special treat for you because I’m sharing a recipe from my brand new cookbook CAULIFLOWER POWER!! My cookbook has 75 feel-good gluten free recipes all using the world’s most versatile vegetable – cauliflower!
It’s been so fun watching you guys make the recipes from the cookbook and share them on social media! I love seeing what your favorites are. It’s hard for me to pick a favorite because honestly, and yes I’m totally biased, but they are all amazing and I want to share them all on my site.
Problem is, I can’t share them all on my site because then no one would buy the book lol. Why buy the cow if you’re getting the milk for free, know what I’m sayin’?? Anyway, I thought this was the perfect recipe to share because it’s savory and an easy weeknight dinner that is perfect to shove inside a pita or plop on top of a salad.
If you love this recipe or love any of my recipes, it would mean so much if you supported me by purchasing my book. I love that I get to share my recipes for free for everyone and supporting my book is a great way for me to keep this whole show rolling 🙂
So let’s chat falafel!! Something I will never fall out of love with is falafel. There’s that crispy outside and soft inside that will forever fill up my soul (and belly) with happiness.
In this recipe we’re subbing CAULIFLOWER for what is traditionally chickpeas. The great news is cauliflower adopts all the traditional flavor profile of the falafel you know and love, but it keeps it lower carb than your traditional chickpea base falafel.
Other falafel recipes you need to try:
So let’s jump into the recipe and make this Low Carb Cauliflower Falafel! In a large skillet, heat the avocado oil over medium-high heat. Add the cauliflower and cook for about 10 minutes, stirring frequently, until the florets are golden brown.
Put the onion and garlic in a food processor. Pulse about 5 times, until the onion is chopped but still chunky. Add the browned cauliflower to the food processor and pulse another 5 times, until the cauliflower is chopped and chunky.
Add the arrowroot flour, almond flour, parsley, coriander, cumin, egg, salt, and pepper to the food processor. Pulse about 10 times, until well combined.
Use a rubber spatula to scrape down the sides and pulse a few more times if necessary. The mixture should be chunky but well combined.
In a deep skillet, heat the safflower oil over medium-high heat.
Line a large plate with paper towels. Once the oil begins to bubble and spit, use a small ice cream scoop to scoop about 2 tablespoons of the batter and gently drop it into the oil. You want to tightly pack the batter into the scoop so it stays together once you place it in the oil. Fry about 6 falafel at a time to avoid crowding.
After about 3 minutes, the edges will look golden brown. Use tongs to flip the falafel, then cook for another couple of minutes until they are browned and crispy.
Transfer to the paper towel–lined plate and continue frying until all the batter is used. (The oil in the skillet should be enough to fry all the falafel.)
Serve on top of a salad or in a pita with some cabbage, fresh herbs, and tzatziki!
Recipe
Low Carb Cauliflower Falafel
These flavorful and nutritious cauliflower falafels are an easy, gluten free and low carb weeknight meal that can be made in your food processor or blender!
Ingredients
- 2 tablespoons avocado oil
- 3 cups small cauliflower florets
- 1/2 sweet onion, cut into large pieces
- 2 garlic cloves
- 1/4 cup arrowroot flour
- 1/4 cup blanched almond flour
- 3 tablespoons fresh parsley leaves
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 large egg
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup safflower oil or other frying oil
Instructions
- In a large skillet, heat the avocado oil over medium-high heat.
- Add the cauliflower and cook for about 10 minutes, stirring frequently, until the florets are golden brown.
- Put the onion and garlic in a food processor.
- Pulse about 5 times, until the onion is chopped but still chunky.
- Add the browned cauliflower to the food processor and pulse another 5 times, until the cauliflower is chopped and chunky.
- Add the arrowroot flour, almond flour, parsley, coriander, cumin, egg, salt, and pepper to the food processor.
- Pulse about 10 times, until well combined.
- Use a rubber spatula to scrape down the sides and pulse a few more times if necessary. The mixture should be chunky but well combined.
- In a deep skillet, heat the safflower oil over medium-high heat.
- Line a large plate with paper towels. Once the oil begins to bubble and spit, use a small ice cream scoop to scoop about 2 tablespoons of the batter and gently drop it into the oil. You want to tightly pack the batter into the scoop so it stays together once you place it in the oil.
- Fry about 6 falafel at a time to avoid crowding.
- After about 3 minutes, the edges will look golden brown. Use tongs to flip the falafel, then cook for another couple of minutes until they are browned and crispy.
- Transfer to the paper towel–lined plate and continue frying until all the batter is used. (The oil in the skillet should be enough to fry all the falafel.)
- Falafel can be stored in an airtight container in the fridge for about 1 week.
- Reheat under the broiler for 1 to 2 minutes to regain crispiness.
Enjoy!! xo
Beautiful photographs by Lauren Volo 🙂
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