Veggie Bowl + Cauliflower Falafels

Monday, March 28, 2016

serves 4

What You Need
For the Falafels
1 cauliflower
2 eggs, beaten
1/2 cup almond flour
Sea salt
Pepper
2 TBS fresh parsley, minced
2 TSP cumin
1/4 - 1/2 cup coconut oil

For the Tahini Dressing
1/2 cup tahini
1/2 cup water
Sea salt
Pepper
2 TBS apple cider vinegar
2 TSP garlic powder

For the Veggie Bowl
5-7 carrots 
2 zucchini 
2 TBS olive oil
4 TSP cumin
Sea salt
Pepper
2 cups red cabbage, thinly chopped
3 cups spinach, wilted
1 jalapeno, sliced
1/4 cup crushed pistachios

Directions
For the Falafels
1. Cut cauliflower into small florets and place into a food processor. Process until it resembles rice. Place cauliflower in microwave safe bowl and cover with saran wrap. Cook for 3 minutes and then set aside to cool. Once cool, squeeze out as much water as you can and then add to a large bowl.
2. Add the eggs, almond flour, salt, pepper, parsley, and cumin to the bowl and stir to combine. Form into 2-inch balls.
3. Heat coconut oil in large pan over medium heat. Be sure to cover the bottom and have enough to fry the falafels (about 1/4 inch thick). Once oil is hot enough, carefully place falafels into pan. Cook each side for 2 minutes. Be careful when flipping because they can easily fall apart. 
4. Once falafels are done cooking, place on paper towel lined plate and let sit for 2 minutes. 

For the Tahini Dressing
1. Add all ingredients to bowl and whisk together.

For the Veggies
1. Preheat the oven to 400°.
2. Peel and slice carrots into small strips and place on pan. Slice zucchini into thin slices and place on pan as well. Drizzle veggies with olive oil, cumin, salt, and pepper. Bake for 20-30 minutes or until veggies are crispy. 

Assembly
1. Place wilted spinach, red cabbage, roasted veggies, and falafel into serving bowl. 
2. Top with jalapeƱo and pistachios. 
3. Drizzle tahini dressing over everything and enjoy!

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