Whole30 Cauliflower Falafel Bowls
This meal is delicious…it has a longer list of ingredients than I normally like for a weeknight meal but it was worth it 🙂 This recipe helps you to easily create an entirely gluten-free, whole30 approved meal with leftovers!
I can’t say how invaluable the website: Paleo & Gluten Free Eats has been, as we have reinvented our relationship with food and began eating whole foods that are truly good for us! This recipe is from their site (I have included the link in the recipe as well). Make sure to check them out (website here)!
Cauliflower Falafel with Brown Rice and Tahini Sauce
this from Sam's Club. https://www.samsclub.com/p/riced-cauliflower/prod21004459
- 1 cup minced, fresh onions
- 1/2 cup fresh cilantro
- 1/2 cup fresh parsley
- 1/2 cup almond flour
- 1 egg
- 1 T arrowroot flour or tapioca flour
- 3 garlic cloves, minced
- 4 tsp cumin powder
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 4 T olive oil (for cooking)
- 1/2 c sesame oil
- 1/4 c tahini
- 2 T lemon juice
- 2 tsp maple syrup (or date paste for Whole30)
- 1/2 tsp lemon zest
- 4-8 cups baby kale massage then chop in small, bite-size pieces
- 1 cup cherry tomatoes, cut in 1/2
- 1/4 cup pine nuts
- 1/4 cup fresh cilantro
- 1/4 cup green onions, chopped
Preheat oven to 400 degrees. Line a baking sheet with silpat liner, foil (spray with cooking spray) or parchment.
In a food processor, blend all ingredients except the minced cauliflower and olive oil. Blend until the herbs are minced.
Once herbs are minced, add in the minced cauliflower and pulse until combined.
Form falafel dough into 16, 1.5" round balls. Use a pastry brush & brush each falafel with olive oil.
Cook for 20 minutes on 400 degrees then rotate the falafels and cook for another 20 minutes.
Plate the greens, then the falafel then drizzle with the dressing.
Original recipe from Paleo Gluten Free Eats.