2 cups minced cauliflower
1 shallot, chopped
½ cup fresh parsley
¼ cup ground gluten-free oats or almond flour
1 medium egg
3 garlic cloves
4 tsp cumin
1 tsp turmeric
½ tsp chili powder
1 tsp sea salt
4 tbsp avocado or coconut oil
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Add cauliflower to the high-speed blender or food processor and pulse until minced. Remove and set aside.
If using oat flour, place oats in a high-speed blender or food processor and pulse until ground into flour.
If not using oat flour, place almond flour in the food processor/blender along with all other ingredients EXCEPT cauliflower and oil. Blend until well-mixed. Add the cauliflower and pulse until combined.
Form the falafel dough into balls measuring around 2 inches. Brush each with olive oil and place in the oven for 20 minutes. Remove from the oven and carefully turn the balls over and bake for another 20 minutes.
While they’re baking, make this simple dipping sauce: Combine ½ cup hummus, 2 tbsp lemon juice and 1 tsp of dried dill. Add salt to taste. Stir well and then refrigerate.
When the falafel are ready, serve with the dipping sauce.
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