Paleo falafel
Author: 
Recipe type: Appetizer, Main
Cuisine: Middle Eastern
 
My Paleo version of falafel is baked instead of fried and made with nuts and veggies instead of chickpeas (garbanzo beans). Traditionally served with tahini.
Ingredients
  • 1 cup of cauliflower rice (run cauliflower florets through the food processor til finely chopped)
  • ½ cup of raw cashew
  • ½ cup of pine nuts
  • 2 tablespoons of tapioca flour or arrowroot flour
  • ¼ cup of sesame seeds
  • ½ cup of sunflower seeds
  • 2 cloves of garlic, chopped
  • 2 eggs
  • 1 tablespoon of olive oil
  • 1 teaspoon of each: salt, smoked paprika, dried parsley, cumin, cayenne
  • optional: 3 Tablespoons of crushed kale chips
  • optional: 2 Tablespoons of pork rind dust
Instructions
  1. Process all the nuts and seeds together with the olive oil in a food processor or a high powered blender.
  2. Add eggs, spices, garlic, tapioca/arrowroot and cauliflower rice to the nut mixture and mix together until dough forms. Add in kale chips and pork rind dust if using.
  3. Roll falafel into small tablespoon sized balls.
  4. Place on a baking parchment paper lined cookie sheet in a preheated oven set at 350. Baked for 35 minutes.
  5. Serve with tahini sauce (mix ½ cup of tahini paste with same amount of water, juice of one lemon, salt, 1 tablespoon of oil and one teaspoon of paprika)
Recipe by Paleo Kitchen Lab at http://paleokitchenlab.com/2014/08/04/paleo-falafel/