Baked falafel salad
A grain-free, low-carb falafel salad, cauliflower-based, baked not fried, served with a creamy tahini-almond dressing. Vegetarian and high in fibre.
There are some days I just don’t feel like eating meat, so I love having vegetarian recipes that still keep me on track. Falafel is one of my long-time favourites, and this is a healthier version, cauliflower-based instead of chickpeas, lower in carbs, and packed with healthy fats.
The tahini-almond sauce is what takes this from “fine” to “make it again next week.” It’s also what convinces my non-vegetarian friends to come back for seconds.
Ingredients
- Falafel: 1 cup cauliflower rice (process 1 small head until coarse crumbs)
- Falafel: 1/2 cup ground almonds
- Falafel: 2 tablespoons slivered almonds
- Falafel: 1/2 tablespoon ground cumin
- Falafel: 2 cloves garlic, minced
- Falafel: 1 teaspoon fine salt
- Falafel: 1/2 teaspoon black pepper
- Falafel: 1 pinch cayenne pepper
- Falafel: 2 large organic eggs
- Falafel: 1 1/2 tablespoons sifted coconut flour
- Salad: 2 cups baby spinach
- Salad: 1 cup rocket
- Salad: 2 Lebanese cucumbers, sliced
- Sauce: 2 tablespoons tahini
- Sauce: 2 tablespoons almond butter
- Sauce: 4 tablespoons water
- Sauce: 1 1/2 tablespoons lemon juice
- Sauce: 1 clove garlic, minced
- Sauce: salt to taste
Method
- Process the cauliflower until you have coarse crumbs. Transfer to a large bowl and add the ground almonds. Stir to combine.
- Fold in the remaining falafel ingredients and stir until well blended.
- Heat 1-inch of olive oil in a non-stick pan over medium heat. While the oil heats, shape the mixture into eight patties.
- Cook the patties for 3–4 minutes per side without moving them, let the crust form before flipping.
- Transfer the patties to a paper-lined plate to drain any excess oil.
- Make the sauce: whisk all sauce ingredients together in a bowl until smooth.
- Toss the spinach, rocket and cucumber in a large bowl. Top with the warm falafel.
- Drizzle the tahini-almond sauce over just before serving.
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