Cauliflower Falafel



I recently made cauliflower falafel, and I loved them that much they will be made weekly. My kiddos gobbled them up and even took some to school for lunch the next day. The sauce is optional, but I wanted to eat it with a spoon, and it’s only three ingredeints—a win win!



  • 1 bag Cauliflower rice (fresh not frozen, or mince your own) 

  • 1 cup cilanto chopped

  • 1 cup parsley chopped

  • 5 cloves garlic minced

  • 1 cup onion chopped

  • 2 medium eggs

  • 1 cup almond flour

  • 2 tbsp arrowroot flour

  • 2 tsp salt

  • 1 tsp chili powder

  • 1 tbsp cumin

  • 1 tsp ground turmeric


  • 2 tbsp lemon juice

  • 2 tsp maple syrup

  • 1/4 c tahini

  • water as needed

To make

  1. Preheat oven to 400. Line a baking sheet with parchment paper. 

  2. In a large bowl, add all of the falafel ingredients and mix. You may need to add more almond flour in order for the mixture to stick.  

  3. Use roughly 2 tbsp of the mixture to form a falafel ball.

  4. Lightly brush falafel with oil (I used avocado).

  5. Bake for 20-25 minutes and flip, then continue baking for another 25 minutes.

  6. For the sauce, mix all ingredients and add water as needed to thin to desired consistency (I used a tablespoon or two, but start low add more as needed).