Cauliflower Falafel

Cauliflower Falafel 

Makes 12

Ingredients:

2 tablespoons light oil

3 1/3 cups small cauliflower florets
½ white onion, cut into large pieces
2 garlic cloves
¼ cup arrowroot (find it in the spice isle)
¼ cup flour
6 tablespoons fresh herbs (I used parsley)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 large egg
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

1 cup frying oil

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 five times, until the onion is chopped but still chunky. Add the browned cauliflower to the food processor and pulse another five times, until the cauliflower is chopped and chunky.

Add the arrowroot, almond flour, parsley, coriander, cumin, egg, salt, and pepper to the food processor. Pulse about ten 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 medium melon ball scooper 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. As it browns, carefully flip them until all sides are crisp. 

Transfer them to the paper towel–lined plate, lightly salt them, and continue frying until all the batter is used.

Serve them up with Tzatziki and thinly sliced red cabbage, in pita pockets. If you have pickled goodies on hand, they would be amazing in the pita also! Get creative and enjoy!