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baked cauliflower falafel 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 7 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Lunch
Cuisine Mediterranean
Servings 10


  • 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


  • 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 tbsp 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 and place on a lined baking tray. Brush lightly with oil.
  • Roast for 20-25 minutes, turning carefully halfway, until golden brown.
Keyword cauliflower falafel
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