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cauliflower falafel on plate with salad

Baked cauliflower falafel

Mandy Mazliah
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.
5 from 8 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Lunch
Cuisine Mediterranean
Servings 10
Calories 101 kcal

Ingredients
 
 

  • 1 small cauliflower washed and broken into florets
  • 2 tablespoons olive oil divided, plus more for brushing
  • 240 g tinned chickpeas 1 x standard 400g tin, drained and rinsed
  • 2 teaspoons ground cumin
  • 2 cloves of garlic
  • 1 tablespoon fresh parsley chopped
  • 50 g breadcrumbs
  • salt optional

Instructions
 

  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  • Place the cauliflower florets into a baking tray and drizzle with 1 tablespoon olive oil. Roast for 20-30 minutes until soft and turning brown.
  • Allow to cool.
  • Place all the ingredients, including the cooled cauliflower, into a food processor. Pulse until well combined, pausing several times to scrape down the sides.
  • With lightly oiled hands shape into balls. Press firmly to help them hold their shape. Place on a lined baking tray. Brush lightly with oil.
  • Roast for 20-25 minutes, turning carefully halfway, until golden brown.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 101kcalCarbohydrates: 13gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 57mgPotassium: 264mgFiber: 3gSugar: 3gVitamin A: 46IUVitamin C: 29mgCalcium: 39mgIron: 1mg
Keyword cauliflower falafel
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