Servings: 16 falafel
Calories: 216kcal
Ingredients
Falafel
- 2 cups minced cauliflower To make minced cauliflower, just blend the cauliflower in your food processor until it's minced.
- 1 cup minced fresh onion
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/2 cup almond flour
- 1 medium egg
- 1 tablespoon arrowroot flour
- 3 cloves garlic
- 4 teaspoons cumin powder
- 1 teaspoon sea salt
- 1/2 teaspoon turmeric powder
- 1/2 teapsoon chili powder
- 4 tablespoons olive oil for cooking
Tahini Dressing
- 1/2 cup sesame oil
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup or date paste for whole30.
- 1/2 teaspoon lemon zest
Greens
- 4-8 cups baby kale Make your salad as big or small as you want.
- 1 cup cherry tomatoes cut in halves
- 1/4 cup pine nuts
- 1/4 cup fresh cilantro leaves
- 1/4 cup green onions chopped
Instructions
Falafel
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a food processor blend all the ingredients, except the minced cauliflower and olive oil. Blend until the herbs are minced.
- Once the herbs are minced, add in the minced cauliflower and pulse until combined.
- Form the falafel dough into 16 1 1/2" round balls. Use a pastry brush and brush each falafel with olive oil.
- Cook for 20 minutes on 400F then rotate the falafels and cook for another 20 minutes.
Tahini Dressing
- Combine all the ingredients for the tahini dressing in a blender or food processor and blend until smooth.
Greens
- Plate the greens then top with falafel and tahini dressing.
Nutrition
Calories: 216kcal | Carbohydrates: 8g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 169mg | Potassium: 105mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1450IU | Vitamin C: 31.4mg | Calcium: 40mg | Iron: 2mg
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