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Cauliflower Lentil Falafel

I kind of love falafel. I Love it's texture, love it on a salad, love it in a pita, love it dipped in tzatziki, ya really can't go wrong with it. Traditional falafel is made with chickpeas, but I wanted to try something a little different and made them with cooked lentils and cauliflower. Lots of spices and fresh herbs make these truly delightful.

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Servings: 16

Prep Time: 00:10

Cook Time: 00:30

Main Ingredients

1 medium cauliflower (4- 5 cups), base cut off, cut into florets

1 - 1/2 cups cooked lentils (i used trader joes pre-cooked lentils)

1 bunch parsley

1 punch cilantro

1 juice of lemon

1 - 1/2 tablespoons olive oil

2 pasture raised eggs

1 tsp sea salt

1 tsp ground cumin

1 tsp ground coriander

1 tsp onion powder

3 tablespoons coconut flour

Preparation

1Preheat the oven to 375 degrees F. Prepare the 2 sheet pans by lining them with parchment paper.

2Pulse cauliflower florets in a food processor until they resemble a course rice texture. Place 1/2 the cauliflower in a large bowl, and set aside.

3In the same food processor, place the cooked lentils, parsley, cilantro, lemon juice, olive oil, garlic, eggs, salt, cumin, coriander, and onion powder. Blend the mixture until it is all relatively the same size. Scrape down the sides of the bowl when needed.

4Pour the mixture into the bowl with the rest of the riced cauliflower and mix until evenly combined. Sprinkle the coconut flour over the falafel mixture and mix to combine. The coconut flour will help absorb some of the moisture and hold the falafel together.

5Two tablespoons at a time, form thick patties and place them between the 2 prepared sheet pans. Bake for 30 minutes rotating the pans around 1/2 way through for even baking.

6Remove from oven, and serve with roasted vegetables, as a salad topper, in a pita, or bowl. Enjoy!

Additional Notes

The falafel can be refrigerated for 2-3 days or freeze until ready to use.

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