Baked Cauliflower and Chickpea Falafels

I became a super fan of cauliflower recently. To be honest, I didn´t like it so much when I was a child (especially when my mother used to boil it and you could smell it everywhere in the house!). But now I love to cook it in many ways, in a salad as cauliflower rice, baked and seasoned as chicken wings or as an alternative to a dairy-free sauce.

I had some leftover of cauliflower and I wanted to cook something new, filling,  and taste. I have been remembering my Erasmus in Berlin, where I ate one of the best streets kebabs in my life. The place was Mustafa gëmuse kebab a street kebab in Kreuzberg, one of my favorites areas in Berlin.There is always a long queue but after 30 minutes waiting, it’s soooo good that is worth to try it if you visit Berlin. I am aware of how they prepare the meat in those places, but the veggie option was amazing and in the end, I am a foodie.

 

 

To sum up, this recipe is the result of being hungry and missing my time in Berlin. I had the first round of these falafels with lavash bread (also homemade), red pepper, zucchini and aubergine grilled, lettuce, cucumber, tomato, fresh mint, coriander, feta and greek yogurt… Mmmmmmm

mmmmmm

 

mmmm

mmmm

Sorry. No words. Eating… yummy.

I was so hungry so I couldn’t take any pictures! But the day after, I made sure to eat something before and taking some photos to show you, here they are! Enjoy!

Baked Cauliflower and Chickpea Falafel

Try this healthy alternative to traditional falafels. Rich in protein and fiber, this lower in calories falafels are perfect in a pitta bread or in a salad bowl. 

Course Appetizer, Main Course
Cuisine gluten-free, healthy, lebanese, mezze, moroccan, vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 30 mini falafels

Ingredients

  • 300 g cauliflower
  • 400 g can chickpeas (drained)
  • Small handful fresh parsley, coriander, and mint
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon tahini
  • 2 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1 clove garlic
  • 3 tablespoon of lemon juice
  • 1 tablespoon chickpea flour
  • Salt and pepper

Instructions

  1. Cut the cauliflower into florets, wash and dry them.

  2. Add the raw cauliflower to a food processor, and process until it is finely chopped (like cauliflower rice). Add the can of chickpeas (previously drained), the garlic and a small handful of fresh mint, coriander and parsley, and process until are well combined. If you have a small food processor or a blender, just put the cauliflower in a bigger bowl or container and after processing all the ingredients just mix thoroughly all the ingredients with a rubber spatula. 

  3. Add three tablespoons of olive oil, tahini, lemon juice, spices, salt and pepper and the tablespoon of chickpea flour. Keep processing it until everything is well combined and the mixture is smooth and a bit crumbly but holding together when you squeeze it in your hand. Cover the bowl with a plate and keep it in the fridge for at least one hour.

  4. Preheat the oven to 190 ºC.

  5. To form the falafels, take two teaspoons of the mixture with clean hands (or gloves if you don’t want your hands to turn a bit yellow because of the turmeric), shaping into balls, squeezing firmly to hold it together.

  6. Place them on a greased baking tray or use baking paper, separating them 2 cm from each other. Drizzle lightly with olive oil (tablespoon left) and sprinkle some sesame seeds to decorate (optional). Bake in the oven for 30 minutes, or until golden brown.

  7. Serve them with salad, pitta bread, or with dips like tzatziki, baba ganush or beetroot paté! A perfect combination!

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