π°πππππ
πππππ: (7-8 pieces)
1 medium cauliflower
1 medium boiled potato, mashed
1/2 cup almond flour
1/4 cup ground flaxseed
1 small onion, finely chopped
2-3 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1/4 tsp baking powder
1-2 tbsp ghee
π°πππππππππππ:
– Cut the cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency.
– Squeeze out excess water/moisture using a clean kitchen towel.
– In a large mixing bowl, combine the riced cauliflower, potato, almond flour, ground flaxseed, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, paprika, turmeric, salt, pepper, and baking powder.
– Mix thoroughly until all ingredients are well combined.
– Using your hands, form the mixture into small balls/Patties
Cook on medium flame on Tawa/Pan
OR
Preheat the oven to 375Β°F (190Β°C).
– Line a baking sheet with parchment paper and lightly grease it with ghee.
– Place the falafel balls or patties on the prepared baking sheet.
— Bake for 20-25 minutes, flipping halfway through, until the falafel are golden brown and crisp.
