Cauliflower Falafel

Truth be told, we love traditional falafels – the crispy chickpea fritter smothered in hummus and veggies in pita bread is divine, and falafel perfection can be found at Boustan’s, a Montreal institution we’re obsessed with. But, sometimes you need a healthier version of your favorite cheat meals – enter cauliflower falafel! Full of spices and cilantro – that also lends them their vibrant color, these little bites of deliciousness are perfect for a quick dinner.

A food processor is key to mince the cauliflower but also to prepare the batter. 

We have offered two different methods of cooking – an aebleskiver pan or baked in the oven. Side note: we LOVE the aebleskiver pan and have been using it for more than just the traditional Danish pancakes.  

Tips & Tricks

  • Mince the cauliflower first and set aside before you mince the onions/spices – this will allow the juice from the onions to mix with the spices more evenly before you add cauliflower.
  • You can easy make this recipe Whole30 and Paleo compliant by using almond flour instead of all purpose flour – just cut the proportion in half as almond flour tends to be thicker.
  • If you are using an aebleskiver pan, use chopsticks to flip them over – its our secret trick to getting the quick flip without poking / making holes in your falafel.

Recipe Information

  • Prep time: 20 minutes
  • Cook time: 20-40 min
  • Yield: ~15 falafels 

Ingredients

  • 1/2 medium cauliflower, cut into florets
  • 1/2 chopped onion
  • 1 jalapeno
  • 1/2 chopped cilantro
  • 1 cup all purpose flour
  • 1 medium egg
  • 3 cloves garlic
  • 4 tsp cumin powder
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1 tsp chili powder
  • Optional: 1/2 cup chopped parsley

Directions

  • In a food processor, mince cauliflower florets on low for a few minutes until fully minced and set aside.
  • Blend all remaining ingredients – onions, cilantro, parsley (if using) jalapeño, eggs, flour and spices till combined fully.
  • Add back minced cauliflower and pulse until a thick batter forms.
  • Adjust seasoning to taste – if you are unable to ball the batter, add flour 1 tbsp at a time until you get the correct consistency.
  • You should be able to form a ball with your hands but it will still feel a little loose, not completely dry.
  • From here, you can bake one of two ways:
    • Option #1: Aebleskiver Pan
      • Heat up an aebleskiver pan (insert link to loge on amazon) and spray with olive oil cooking spray.
      • Shape 1 inch balls of the batter and place in each socket – cook for 10 min and flip using a chopstick.
      • Cook for 10 min on other side and keep aside to cool.
    • Option #2: Bake in Over
      • Preheat oven to 400F and line a baking sheet with parchment paper.
      • Shape 1 inch balls of the batter and flatten to allow for more even cooking.
      • Spray with olive oil and cook 20 min each side till brown.