This truly needs no introduction.

No better way to end this Mediterranean week.

Cauliflower really wins the prize here. It does the job. I was super surprised at how well this actually turned out. And man, did it hit that falafel craving spot.

The end.

Cauliflower Falafel

guided by this recipe and this one

Ingredients:

2 cups cauliflower, riced to the size of couscous

1 small onion, finely chopped

3 cloves garlic, minced

¼ cup parsley, finely chopped

1 ½ tablespoons almond flour

2 teaspoons cumin

1 teaspoon ground coriander

salt, pepper, and cayenne to taste

2 eggs, beaten

oil, for frying

Directions:

In a large bowl, mix cauliflower, onion, garlic, parsley, almond flour, spices, and eggs together until well combined.

Cover and refrigerate for approximately 30 minutes. (Don’t skip this step, it helps to keep them together.)

Once the falafel mix has chilled long enough, heat up a small saucepan with approximately 2 inches of oil.

The cauliflower falafel mix will have let out a lot of liquid. Don’t worry.

When the oil is ready, scoop a couple tablespoons worth of falafel mix into your hand and shape it to about the size of a golf ball. While you are shaping it, squeeze as much liquid as you can out of the ball you are forming.

A few at a time, place the falafels in the hot oil.

Gently turn them over once they have begun to turn a deep brown color on one side. Remove them once both sides are a deep golden brown. Lay them to drain on a paper towel covered plate.

Yield: about 10 golf ball sized falafels

Serve with Spicy Delicata Hummus (if you’d like!)