CAULIFLOWER FALAFEL

by Evan DeMarco

INGREDIENTS

2 cups cauliflower florets

1 cup yellow onion, chopped

1 zucchini, chopped

½ cup parsley, chopped

4 garlic cloves, minced

¼ teaspoon chili powder

½ cup cilantro, chopped

2 teaspoons cumin

A pinch of sea salt

Black pepper to taste

½ cup almond flour

½ teaspoon turmeric

Zest from 1 lemon

1 egg, whisked

Coconut oil

DIRECTIONS

In a food processor, mix cilantro, onion, parsley and garlic. Blend well and transfer to a bowl. In the food processor, also mix cauliflower with zucchini. Blend very well and pour over onion mix. Add chili powder, lemon zest, cumin, turmeric, egg, almond flour, a pinch of salt and pepper to taste and stir well. Spread some coconut oil on a lined baking sheet and arrange falafels. Place in the oven at 375 degrees F and bake for 40 minutes, brushing them with some more coconut oil halfway.

NUTRITIONAL VALUE

Fat: 6.3 g

Carbs: 3.6 g

Protein: 5 g

Total Calories: 108 Calories

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