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.