baked cauliflower falafel with salad

Baked cauliflower falafel

Love falafel but wish it was a bit healthier? Baked rather than fried, this cauliflower falafel will make all your healthy falafel dreams come true.
Course Lunch
Cuisine Mediterranean
Keyword cauliflower falafel
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10
Author Mandy Mazliah


  • 1 small cauliflower washed and broken into florets
  • 2 tbsp olive oil divided, plus more for brushing
  • 400 g tinned chickpeas
  • 2 tsp ground cumin
  • 2 cloves of garlic
  • 1 tbsp fresh parsley chopped
  • 50 g breadcrumbs
  • salt optional
Metric - US Customary


  1. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  2. Place the cauliflower florets into a baking tray and drizzle with 1 tbsp olive oil. Roast for 20-30 minutes until soft and turning brown.
  3. Allow to cool.
  4. Place all the ingredients, including the cooled cauliflower, into a food processor. Pulse until well combined, pausing several times to scrape down the sides.

  5. With lightly oiled hands shape into balls and place on a lined baking tray. Brush lightly with oil.
  6. Roast for 20-25 minutes, turning carefully halfway, until golden brown.