Mediterranean Paleo Cauliflower Falafel Bites with Lemon-Tahini Dip

Allergens

Nuts (almond flour)

Ingredients

• 1 medium head cauliflower, cut into florets
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup almond flour
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• Fresh parsley, chopped for garnish Lemon
• Tahini Dip:
• 1/2 cup tahini
• 1/4 cup fresh lemon juice
• 1 garlic clove, minced
• Salt to taste
• Water, as needed

Instructions

1. Preheat the oven to 400°F (205°C).
2. In a food processor, pulse cauliflower florets until they resemble rice grains. Transfer to a large mixing bowl.
3. Add onion and garlic to the food processor and pulse until finely chopped.
4. Combine the processed onion and garlic with the cauliflower in the mixing bowl. Mix in almond flour, olive oil, salt, pepper, cumin, smoked paprika, coriander, and cardamom. Form into 16 equal sized balls.
5. Place the falafel bites on a parchment lined baking sheet and bake for 20 25 minutes or until golden brown.
6. To prepare the lemon tahini dip, whisk together tahini, lemon juice, garlic, and salt in a small bowl. Gradually add water to reach desired consistency.
7. Serve the falafel bites warm with lemon tahini sauce and garnish with fresh parsley.

Chef’s Insight

To achieve the perfect texture, be sure not to overprocess the cauliflower and onion mixture. Aim for a slightly coarse consistency.

Notes

This recipe is perfect for Paleo diets as it uses almond flour and avoids legumes.