20 February, 2013

Herbed Cauliflower Carrot Falafels


Dinner is most likely the meal in our house that changes the least often. We have our two or three soups, two or three meat/seafood or pasta dishes. More often than not, we'll just have a salad or an omelette. Between those listed we rotate on a weekly to bi-weekly basis.

All these dishes are actually really nice. But every now and then comes a point when none of these tickle my fancy. I don't have any problems coming up with a new cookie or cake recipe. But dinner? It's costing me gray hairs.

Lunchtime is my chance to try out new recipes, as I am home alone and only have to feed myself. Seldomly, my lunchtime creations make it to the family dinner. It would often be too veggie, too raw, too green, too many nuts and seeds..... for the other diners around the table.

These vegan falafels are most of the above: full of fresh veggies, herbs and seeds, held together by flax eggs and almond meal. I t cannot get more nutritious: vitamin and mineral bursting carrots, cauliflower and parsley combined with omega-3 rich flax meal, almonds and seeds. I love their soft crunch coming from the seeds and the cauliflower.

What I like even more is the fact that all sorts of lonely vegetables from the back of the fridge can be used: I can imagine parsnips, sweet potato, zucchini, bell peppers, kohlrabi or broccoli in this. The parsley can be replaced by spinach, cilantro or chives. The spices can be substituted by anything that tickles your fancy: The Healthy Foodie has cinnamon and paprika in her fritters. An awesome combination that I had never tried before. Highly recommendable.

I like these falafels with a thinned and seasoned tahini sauce and a fresh salad on the side. Enjoy!
------------------------------------------------
HERBED CAULIFLOWER CARROT FALAFELS
inspired by The Healthy Foodie and Comfy Belly

(Print Recipe

2 tablespoons flax meal
6 tablespoons boiling water

1 cup cauliflower florets
1 cup carrots, chopped into chunks
1 small red onion
1 garlic clove
1 cup fresh parsley leaves

1 tablespoon lemon juice, freshly squeezed
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1/2 teaspoon cayenne pepper (or to taste)

1 tablespoon sesame seeds
1 tablespoon pumpkin seeds

1/2 cup almond meal

olive oil for frying

Serves 2-3
------------------------------------------------
In am small bowl, combine flax seed with boiling water and stir until well combined. Let stand for a few minutes to thicken.

In a food processor, combine cauliflower, carrots, onion, garlic and parsley. Pulse a few times until coarsely chopped. Add lemon juice, cumin, salt and cayenne and pulse again to blend. The mixture should be very finely chopped now.

Transfer mixture to a bowl. Add flax seed mixture and almond meal and knead until mixture holds together. Add more almond meal if the mixture seems to wet. Add sesame and pumpkin seeds.

Form patties of the size of the palm of your hand. You should get about 6 patties out of the batter.

Coat a frying pan with olive oil and cook patties over medium heat for 3-4 minutes on each side, or until lightly browned.

Serve immediately with a fresh salad and tahini or yogurt dip.

23 comments:

  1. Definitely an interesting interpretation of falafel! Who says it has to be traditional to be delicious, though. I love all the different vegetables, I bet this would be a hit using any in-season vegetables, and would also give a bit of variety. Yum!

    ReplyDelete
  2. Loved the use of flax meal. Sounds very healthy with all the veggies incorporated. Will def try it out!

    ReplyDelete
  3. oh sounds wonderful... i'll try this!!! me too its usually lunchtime that i experiment for just my portion :)

    ReplyDelete
  4. Hello, I'm Italian, excuse my English (I use google translator).
    Consistency obtained, do you think you can also cook in the oven, maybe adding bread crumbs.
    Seem very good-looking!
    MARI

    ReplyDelete
    Replies
    1. I have not cooked them in the oven yet, but it's worth trying. The patties hold together quite well. When I was frying them, I only coated the pan with oil. It was in no way deep-frying. I can imagine they come out baked in almost the same way.

      Delete
    2. Thank you.
      I will test and let you know!
      Ciao! MARI

      Delete
  5. Falafel is a favorite of mine and I love this take on it. Plus, what a great way to use of bits of vegetables that may be lingering in the kitchen!

    ReplyDelete
  6. Oh these look awesome!! I agree what a great way to use extra veggies.

    ReplyDelete
  7. What about a sauce of yogurt with mint and garlic? This is a must try.

    ReplyDelete
  8. I'm definitely going to try these, but kid-friendly them a little with some mashed chickpeas and Mari's idea of breadcrumbs. And yes, also some yoghurt alongside. Great one Anja!

    ReplyDelete
  9. What a nice twist on falafel. Funny, we rarely have the same thing for dinner but coming up with snacks (and breakfasts) is what boggles my mind. ;)

    ReplyDelete
  10. Lovely recipe Anja. I will be trying this for sure. Often, I find the Falafels too dry and monotonous.

    ReplyDelete
  11. What a lovely looking falafel??? I have never seen cauliflower in a falafel and 1 cup of parsely leaves....wow that must kick it up in flavor many notches.Lovely clicks. Should probably try this shallow fried or oven baked.

    Shobha

    ReplyDelete
  12. YES! Another great use for cauliflower! Your falafels are gorgeous and I bet they taste amazing. I've never made falafel so I'm looking forward to making this beautiful recipe a reality in my kitchen!

    ReplyDelete
  13. Oo, these look delicious, colorful...health-full.
    I bet they'd also be great along side a simple soup. Yum!

    ReplyDelete
  14. I made this and had it raw over salad. It was delicious! I've now got the rest in a dehydrator and cant wait to see how it turns out. Thanks for the recipe Anja.

    ReplyDelete
  15. This is something very much worth a try!
    What would you recommend to substitute the cauliflower? other than the broccoli of course?

    ReplyDelete
  16. These are so yummy and I also put mine over a raw salad. Mine were really wet and didn't set when cooked though - even with quite a bit of added flour. Any suggestions on what I mmay have done wrong/could do differently? I'm wondering if I processed them too long... Either way, they are SO good and I can't wait to have another today!!

    ReplyDelete
  17. I live in Israel where felafel is one of the most popular fast foods.
    As someone who is sensitive to greasy, oily food I am unfortunately unable to partake of this national favorite. Your recipe, however, sounds wonderful. I'm going to try this with some techina, salad and charif (hot spice) inside a whole wheat pita.

    ReplyDelete
  18. I just made these last night - I didn't have a blender, so had to make do with chopping/grating the ingredients and mine didn't quite stick together but I reckon that will get better with practice (think I needed more meal to bind it together & might also investigate using an egg!) They tasted absolutely delicious though - even if it was a sort of crumble instead of falafel. I even ate it for breakfast this morning! Thanks for the lovely recipe!

    ReplyDelete
  19. I have just made this recipe and I used an egg. I fried small portions and it crumbled and even like that it is delicious. I am cooking rest of mixture in a flat dish in oven to see how that goes. Hopefully I can cut into squares but if not then I don't care as I will eat it, it's that good. Great idea again with cauliflower :-) Thank you from my ever shrinking belly and thighs.

    ReplyDelete
  20. How did the oven method work out? I just tried it, and mine are very wet still also. Delicious, and didn't stick to the pan at all, just wet, can't hold them like a falafal. Curious if the oven works

    ReplyDelete
  21. Mine were really wet. I added 1/2 cup coconut flour and 2 eggs to bind. They still fell apart! They tasted great though.

    ReplyDelete

  © Blogger templates Brooklyn by Ourblogtemplates.com 2008

Back to TOP