Yes, I know. Falafel are vegetarian anyway. However, my thought process went like this: falafel tastes really yummy with hummus. But hummus and falafel are both chickpea-based. Who wants to eat chickpeas with a side of chickpeas? BORING. And clearly, hummus wins. Because, HUMMUS! So…what to make the falafel from?
My solution? A mixture of cauliflower and courgette. I minced 1 head of cauliflower with 2 baby courgettes, an onion, some garlic, and herbs: fresh parsley and coriander. I also added some lemon zest, and dried oregano, cumin and an egg. To help the mixture bind together slightly better, I added equal parts coconut flour and arrowroot powder gradually, until the mixture was more malleable.
After forming them into balls (it made about 30), I baked them at 375 F for about 30 minutes, before turning them over and baking for another 30 minutes. I was really worried they wouldn’t crisp up, but they did in the end!
I had mine as a salad, with hummus, home-made chili and garlic sauces, pickled red cabbage, and a chopped salad with fresh mint, coriander and parsley. We also had fresh tomato and cucumber, and roasted peppers and eggplant. My family had them in wraps.