Gluten Free Falafel Salad

gluten free falafel

This is another one for you gluten free babes! Chris and I are trying to start the spring and summer season by eating healthier and working out more. Thus, we have decided to try some new recipes to shake things up a bit. We found this Whole 30 approved falafel recipe and decided to put our own spin on it. It is made with Almond Flour and Cauliflower instead of chickpeas and wheat flour, which I actually like MUCH more. Top it off with some delicious tahini dressing and you have a nice protein added. Our version is not Whole 30 approved, but it’s light, heathy and relatively easy to make. Without further ado….

Ingredients:

Falafel:

2 Cups minced cauliflower- cut up cauliflower into florets and put those into a food processor to get it minced

1 Cup minced white onion

1/2 cup fresh mint leaves

1/2 cup almond flour

1 large egg

3 cloves garlic

4 tsp cumin powder

1 pinch pink Himalayan salt

1/2 tsp turmeric powder

1 tsp chili powder

4 tbsp olive oil (for cooking)

Tahini Dressing

1/4 cup sesame oil

1/2 cup tahini

4 tbsp lemon juice

2 teaspoon maple syrup

1/2 tsp lemon zest

Salad

Baby greens of your choosing. We did a mixed green salad with arugula, but kale, romaine, spinach whatever you fancy!

Cherry tomatoes halved

1/2 cup chopped walnuts

Directions:

Preheat oven to 400 F

Combine all falafel ingredients EXCEPT cauliflower and oil in food processor and pulse until paste is formed. Add in cauliflower and pulse until well blended.

Make 16-18 1.5 in balls and brush with olive oil.

Cook on one side for 20 minutes, flip and cook for another 20 minutes.

Assemble 4-6 on bed of greens, halved cherry tomatoes, and walnuts. Pour tahini dressing on top and Enjoy!

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