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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.

Ingredients:
Serves 2

Fauxlafel:

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!)

Directions:

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.

Enjoy!


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