Easy Paleo Falafel Recipe

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I don’t find out about you, nevertheless after I’m craving falafel goodness I don’t want to wait 24 hours to soak dried chickpeas. Sadly, that’s the tactic required for making falafel the usual method, and canned chickpeas are often too mushy to utilize as a time-saving substitute.

That’s why I’m so grateful that Caitlin Weeks, co-author of Mediterranean Paleo Cooking, shared her large simple recipe for falafel when she visited my family’s farm in Nashville years previously. They’re crispy on the floor and fluffy on the inside – type of like hush puppies, nevertheless larger – solely they’re made with a cauliflower base in its place of chickpeas.

Now, I’m not a “disguise veggies in random recipes” type of mom – we eat veggies at every meal along with breakfast. That talked about, if one factor legitimately works and tastes very good, I’m all for getting further servings on my family’s plate. (Hey cauliflower pizza and spaghetti squash alfredo.)

By way of the years I’ve tinkered a bit with Caitlin’s recipe to go effectively with my family’s preferences – together with in extra current herbs and spices along with a little bit little bit of arrowroot to help the entire extras preserve collectively. We like it with this lemony tahini sauce and a side of tabbouleh, or a part of a much bigger mezze (appetizer) platter with hummus, gluten-free flatbread, tzatziki, olives and veggies. I hope your family members loves it, too.