Cauliflower falafel with tahini sauce

Ingredients for 4 servings:

• 700 g cauliflower
• 1 large onion(s), diced
• 6 garlic cloves, chopped
• 140 g almond flour
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp oregano, dried
• 1 tsp turmeric powder
• 1 tsp pepper
• 2 tsp salt
• 2 tbsp lemon juice
• 15 g parsley, chopped, fresh
• 15 g coriander, chopped, fresh
• 2 tbsp sesame oil
• 2 eggs
• Olive oil for frying
• 2 tbsp tahini
• 1 garlic clove(s), squeezed
• 1 tbsp lemon juice
• 2 tbsp sesame oil
• 2 tbsp water, cold, a little more if necessary
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

vegetarian, ketogenic, low-carb

For the falafel: Cut the cauliflower into florets and chop in a food processor, food processor, or similar until it’s about the size of rice. Alternatively, you can grate the cauliflower. Place the pieces in a heatproof bowl and microwave on high for 5 minutes. Then let the cauliflower cool slightly and squeeze out any excess water with a tea towel. This is necessary to prevent the falafel from becoming too mushy. Heat olive oil in a pan and fry the onions for 2-3 minutes, then add the chopped garlic and fry for another minute. In a mixing bowl, mix the almond flour with the dry spices. Then add the cauliflower mixture, fresh herbs, eggs, lemon juice, fried onion and garlic mixture, and sesame oil and knead everything well. Roll the dough into balls with wet hands or flatten them and fry in the pan with plenty of olive oil until the falafel are golden brown. Makes about 25 pieces. For the tahini sauce: Mix the tahini with lemon juice, sesame oil, water, and crushed garlic, and season with salt and pepper. It’s very similar to real falafel and truly delicious. It goes well with salad and other sauces, such as herb curd. Since the falafel themselves don’t contain much fat, it’s better to be a bit more generous with the sauce.