Ingredients
1 lg organic zucchini (or 2 small), rinsed, grated, and squeezed of excess water
2 cups cauliflower, riced (about a 1/2 a head of cauliflower)
1 cup onion (yellow or red), finely diced
2 tsp minced garlic
2 tsp dried cilantro
2 tsp dried parsley
2 tsp dried mint
1 1/2 tsp cumin
1/2 tsp turmeric
scant 1/2 tsp cayenne pepper
zest of 1 lemon
1/8 tsp black pepper
1 tsp sea salt
1 cup almond meal/flour (for falafel mixture)
1 egg, beaten
1/2 tsp baking soda
1/4 cup coconut flour (to roll falafel in before baking)
1/4 cup organic olive oil
Instructions
1. Preheat oven to 375 degrees
2. Using a handheld cheese grater or food processor, grate zucchini, then remove excess water by squeezing with a paper towel over the sink
3. Place grated and drained zucchini in a large bowl
4. To rice cauliflower: rinse, cut into florets, then place florets in Vitamix (on power 3), a food processor, or grate with a cheese grater to create the texture of couscous/uncooked rice
5. Add 2 cups of riced cauliflower to zucchini, and stir until evenly incorporated
6. To vegetable mixture, add onion, garlic, cilantro, parsley, mint, cumin, turmeric, cayenne, lemon zest, salt, pepper and stir well
7. In a small bowl, beat egg, then whisk in baking soda until it has dissolved
8. Add egg mixture to large bowl, then stir in 1 cup of almond meal/flour
9. Let mixture rest for a few minutes
10. In a large plate, add about a 1/4 cup of coconut flour
11. Cover large baking pan with nonstick aluminum foil, and spread a small amount of olive oil over the aluminum foil with your fingers
12. Form a medium sized ball (about 2 tbs) with your hands, then carefully roll into coconut flour before placing on aluminum foil-covered baking pan (making about 12 falafels)
13. Using a silicone brush, paint the tops of the falafel with a little olive oil
14. Bake for 40-45 minutes, flipping them halfway with a spatula, painting a little more olive oil on top, then sprinkling a small amount of sea salt on top – falafels should become golden brown