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Paleo Cauliflower & Pistachio Falafel

Paleo Cauliflower & Pistachio Falafel

Experimenting with spices is a great way to keep things exciting in the kitchen and one of my favourite things to make is FALAFEL. The difference with this recipe is that I’m using cauliflower and pistachios in place of chickpeas so it’s suitable for someone on a paleo or grain/legume free diet. I love to make delicious new creations with vegetables and this is a tastebud-tantalising way to sneak some more vegetables onto your plate.

A colourful falafel salad always leaves me feeling satisfied, nourished and bouncing with energy.

INGREDIENTS

Half a cauliflower
1/3 a cup of almond meal
1 tablespoon of Chia seeds soaked in a little water until gelatinous
2 cups of parsley chopped or a green herb combo like parsley, coriander and basil
1 red onion
4 cloves of garlic
zest from one lemon
1/2 cup pistachio nuts
2 organic eggs
1/2 teaspoon cayenne pepper (or more if you love heat!)
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon paprika
1 teaspoon turmeric
sea salt and pepper to taste

falafel-edited-3

falafel-edited-2

METHOD

1 Chop up the cauliflower and pop it in a food processor with the parsley, red onion, garlic and pistachio nuts. Pulse until it reaches your desired texture. With cauliflower and pistachios I like to keep it a little bit chunky. (You can also use a hand blender on low. Take care not to blend the mix too smooth.)
2 Transfer it to a mixing bowl. Grind all your spices together with salt and pepper in a mortar and pestle and then add them to the mix. Throw in the chia seeds, lemon zest and eggs, and mix all together with a spoon. Add the almond meal and stir until you have a good consistency.
3 One at a time, take large spoonfuls of the mix and roll into falafel balls in your hand and then place on a baking tray lined with baking paper.
4 Bake for approximately 25 mins in an oven at 180 degrees. Remove from oven when they are brown on top. If you’re short on time you can also pan fry them in a good quality fat for cooking like ghee, coconut oil or organic butter. If you choose this method, take extra care when turning them.
They taste great with some homemade smokey baba ganoush and tahini, or a nice big nourishing rainbow salad.

The Carousel thanks Mother Nourish for this recipe.

Written by Janneke Williamson

Janneke Williamson is a holistic health coach, food blogger, mother and cook, and she also runs WW Productions with her husband Rory.
Mother Nourish is all about finding balance with tantalising the tastebuds and a focus on optimum nourishment. Healthy made delicious.

Whole foods. Traditional methods. Modern twist.
Janneke loves a good laugh, making ferments, cooking and eating with her family. She lives in Bondi with her husband, toddler and veggie patch.

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