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Cauliflower Fauxlafel

One of my favoritest things in the whole world is falafel. Crispy, toothie, fresh from the fryer falafel. Unfortunately the chickpeas and vegetable oil is a no-no, so what’s a paleo girl to do? Cauliflower Fauxlafel! This was adapted from the recipe on I Breathe, I’m Hungry since I was missing some of the ingredients.

Serves 2


1 1/2 C riced cauliflower
2 T coconut flour
1 T cumin
1/2 t coriander
1 t salt
2 eggs
Coconut oil for frying

Greekish Salad:

4 handfuls mixed greens
15 or so cherry tomatoes
1/2 cucumber, cut into chunks
15 or so kalamata olives, sliced in half
Dressing (your choice!)


1. Heat pan over medium heat. Meanwhile, combine everything but the eggs. Work the coconut flour in gradually, it has a tendency to clump up. Beat eggs in a seperate dish, then add to the cauliflower mixture.

2. Add coconut oil to pan, enough to fry your little balls of fauxlafel goodness. Form the dough into 5-6 balls. Flatten out the balls, and put the patties in the oil. Fry until GBD (golden brown and delicious); flip and remove when GBD and season with a nice pinch of salt.

3. Assemble the salad ingredients together on a plate. Drizzle with your choice of dressing. I like balsamic vinaigrette.


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