These protein-packed, flavor-forward patties are made with a base of finely grated cauliflower and almond meal. Flax eggs and tahini moisten and bind everything together while herbs (cilantro, parsley), spices (coriander, cumin, smoked paprika, salt, black pepper), and other goodies (red onion, garlic, fresh lemon juice) create layers upon layers of flavor. I recommend serving the patties with a spritz of lemon juice, a drizzle of tahini or dollop of hummus, and a side of juicy tomatoes and crisp cucumbers. They're also delicious over a bed of peppery baby arugula that's been lightly dressed with fresh lemon juice and olive oil. For a comforting, sandwich-y twist, be sure to see this recipe.
1pound (455g)cauliflower florets, about 5 cups small cauliflower florets
⅓cuppacked cilantro, tough stems removed
⅓cuppacked flatleaf parsley, tough stems removed
1small red onion, peeled and roughly chopped (about ½ cup)
3clovesgarlic, peeled and roughly minced
2tablespoonsfresh lemon juice
1 ½ to 2teaspoonsground cumin, to taste
1 ½teaspoonssea salt or to taste
Freshly ground black pepper, to taste
Tahini or hummus
1lemon, halved (for spritzing)
For the Herbed Cauliflower-Almond Patties
In a small bowl, whisk together the ground flaxseed and water. Set aside for 10 minutes to thicken.
Meanwhile, add the cauliflower florets to a food processor fitted with the s-blade and pulse 40 to 45 times, or until very finely grated (about the size of uncooked cous cous).
Then, add the flaxseed mixture and all remaining ingredients to the food processor; pulse 40 to 60 times to coarsely chop and mix. You want everything to be well-incorporated but be careful not to over process because you still want a bit of texture. It will be a wet, damp mixture but should hold its shape.
Refrigerate for at least 30 minutes to chill the mixture before forming the patties.
About 10 minutes before removing the mixture from the refrigerator, preheat the oven to 375F and line a large baking pan with parchment paper.
Using a lightly greased two-tablespoon measuring spoon or cookie scoop, scoop out a 2-tablespoon mound of the dough, form into a patty* (about 2 inches in diameter), and carefully transfer to the lined baking tray. Repeat with the remaining mixture. You should have about 22 patties.
Bake 24 to 26 minutes, or until the exteriors are crisp and golden and the bottoms are golden-brown (note: there's no need to flip them). Let cool slightly before serving.
Serve the patties warm with a generous drizzle of tahini or a dollop of hummus (or both), a spritz of fresh lemon juice, and veggies, if desired.
Alternatively, serve over a bed of baby arugula with a spritz of fresh lemon juice and a drizzle of cold-pressed olive oil.
Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 1 month.
*This is not the easiest falafel dough to work with—it's soft, wet, subtly sticky, and kind of fussy (read: it's a pain—BUT it's totally worth it in the end).