Falafels (Gluten and Dairy Free) by Erin Cummings
I love falafels because you can make a big batch ahead of time and use them for salad toppings, wraps, or even a quick snack!
I've tried this recipe with chickpeas or cauliflower and you can use your preference of choice, this weekend I used chickpeas!
1 can chickpeas ( OR 1 minced cauliflower)
2 handfuls parsley
3 cloves garlic
1/4 cup almond flour
1 tbs arrowroot flour
1 egg (use flaxseed egg if you want this to be a fully vegan dish)
2tbs olive oil
Preheat oven to 400 Degrees, place parchment paper on baking sheet. If using cauliflower make sure it's minced. Place everything in a food process (except cauliflower if using) and process until combined. Add cauliflower at the end if using.
Form falafel dough into round balls and place on baking sheet. I use a cookie dough scoop, and then use the back of the scoop to flatten into disks.
Bake for 20 min each side.
Whether you are using the falafels for a salad, sandwich or snack, use this tahini dip.