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Falafel Three Way with Cauliflower, Sunchokes and Parsnip

Falafel Three Way with Cauliflower, Sunchokes and Parsnip

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Description

This recipe features a lectin-free falafel made with cauliflower, parsnip, and sunchokes. I decided to be creative and prepared three variations of falafel: a simple version, turmeric falafel, and sesame seed-coated falafel.

Ingredients

  • 1 small head cauliflower, steamed (or boiled), al dente
  • 2 medium parsnips, peeled and boiled
  • 2 medium sunchokes, peeled and boiled
  • 1 leek, cleaned (use the white head and the light green part) OR one big onion
  • 1/2 cup fresh parsley
  • 3–4 garlic cloves, peeled
  • 4 tablespoons almond flour (or more if needed)
  • 2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon of ground cardamom
  • 1 1/2 teaspoon salt (you can start with less and taste)
  • avocado oil or extra virgin olive oil for frying
  • sesame seeds for coating (optional)
  • 1–2 teaspoons turmeric for turmeric falafel (optional)

FOR SERVING (optional)

  • compliant (grain-free) pita bread or tortilla
  • romaine lettuce
  • tahini dressing
  • fresh or dry parsley
  • dash of lemon

Instructions

  1. To prepare the cauliflower, parsnip, and sunchokes you can boil them all at once or steam the cauliflower separately. The advantage of steaming is that the cauliflower will be less watery, which is better for consistency. Cook them until just fork tender but don’t overcook. 
  2. Mix all the ingredients in a food processor (minus the sesame seeds and the turmeric), until they are all mashed but not quite all the way (it needs a little bit of texture). Cover and store in the fridge for 1 1/2h.
  3. When the time is up take out of the fridge and start making the falafel balls with the hands. Use about 2 tablespoons of mix per piece. Set on a board or plate coated with cassava or almond flour (just a little bit so they don’t stick, but this is optional).
  4. When you used a third of the mix, start coating the next batch of balls with white sesame seeds and set aside. When you have one-third of the mixture left, add turmeric (about 2 teaspoons) and make the third set of turmeric falafel balls. 
  5. Heat a frying pan with avocado or extra virgin olive oil (I used a cast iron) and start shallow frying the balls (test one first to see if the oil is hot enough). Don’t crowd them. Make the simple batch first, then the turmeric batch and the sesame coated batch at the end. It should take about two minutes to fry on each side.
  6. Take out on a paper towel.
  7. Serve with grain-free pita or tortilla, with romaine lettuce and tahini dressing and dash of lemon. Sprinkle with dry or fresh parsley. 

Notes

This makes 20 pieces but they are quite small, so I counted 4 per serving.

Find it online: https://creativeinmykitchen.com/falafel-three-way-with-cauliflower-sunchokes-and-parsnip/