One of my favorite meatless meals is a great falafel sandwich. Those little balls of chickpeas and spices are seriously so delicious and they make me feel like I'm not missing anything without meat in my meatballs. And I never tire of making variations.
I was planning to make my standard falafel recipe and serve it alongside some cauliflower rice for dinner. But then I wondered what would happen if I also added the cauli rice into the mixture.
It's definitely a great way to bulk up the volume without adding calories but I was also surprised that I could taste it. The cauliflower adds a fresh flavor that I really liked and also a slightly crisper texture, which I also really liked. Definitely a great pairing with hummus and my favorite tahini sauce recipe.
I added a bit of za'atar and sumac to my tahini. Sumac has a distinctly citrus-like flavor and za'atar adds a savory, herbal note. Below the recipe I've listed some easy Amazon resources for you. I like and use lots of different brands of tahini and spices but these are a good place to start. Enjoy!
Yield: 4 Servings
Cauliflower Falafel on Naan
prep time: 15 Mcook time: 15 Mtotal time: 30 M
Recipe for vegetarian falafel balls made with chickpeas and cauliflower.
- For the Falafel:
- 1 Cup canned chickpeas, rinsed and drained
- 1 Cup riced cauliflower
- 1/2 Onion
- 2 Cloves garlic
- 1/4 Cup all-purpose flour
- 2 Tablespoons chopped parsley
- 1/4 Cup chopped cilantro
- 1 Teaspoon baking powder
- 1 Teaspoon cumin
- 1/2 Teaspoon ground coriander
- 1/2 Teaspoon salt, or to taste
- 1/4 Teaspoon ground black pepper
- 1/4 Cup sesame seeds, divided
- Canola oil for frying
- For the Sandwich:
- 4 Rounds of naan bread
- 1/2 Cup hummus
- Tahini sauce (recipe follows)
- 1 English seedless cucumber, sliced
- For the Tahini Sauce:
- 1/4 Cup sesame paste
- 1/4 Cup water
- 2 Tablespoons lemon juice
- 2 Cloves garlic, grated or finely minced
- Salt and pepper to taste
- Pinch of sumac (optional)
- Pinch of za'atar (optional)
How to cook Cauliflower Falafel on Naan
- Add about 1 1/2 cups of cauliflower florets to a food processor and pulse until the mixture resembles rice. Be careful not to over-process. Remove the mixture to a separate bowl.
- Add the chickpeas (canned is fine), onion, garlic, parsley, cilantro, flour, baking powder, cumin, coriander, salt and pepper to the food processor. Pure until somewhat smooth but it doesn't need to be fully smooth. Measure out 1 cup of the riced cauliflower and add to the bowl along with 2 tablespoons of the sesame seeds. Pulse just until incorporated and refrigerate for at least 15 minutes.
- Add 2" to 3" of the canola oil to a deep sided pot or skillet and heat to 350 degrees.
- Form the falafel mixture into 1 oz. balls (use a cookie scoop to make them uniform sizes) and place into the hot oil gently. Fry for about 2 minutes and then rotate the falafel balls to continue frying on all sides. When golden brown, remove from the oil with a slotted spoon or spider and allow to drain on a paper towel. Sprinkle with the remaining sesame seeds.
- Make the tahini by whisking together the sesame paste, water, lemon juice, garlic and seasonings in a bowl until smooth.
- Serve the falafel on hummus topped naan with the sliced cucumbers. Drizzle with the tahini sauce.
Created using The Recipes Generator
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