Baked Falafel With French Lentils and Slow Carb Tabbouleh

Tabbouleh has bulgar wheat in it. But Swapping in riced cauliflower is still super delicious. Pro tip, cover everything in garlic sauce and just mash it all together. It’s delicious! Garlic sauce recipe is here http://www.cucumbertown.com/ben-franklins-aka-tabouleh-and-recipe-dish I used leftovers from my French Lentils http://www.cucumbertown.com/grilled-chicken-paillard-with-gremolata-recipe-dish Do the tabbouleh dressing first, put it in the fridge then go do the falafel and finish chopping the vegetables for the tabbouleh while the falafel bakes. PS you’re gonna need a food processor.

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Baked Falafel With French Lentils and Slow Carb Tabbouleh

Tabbouleh has bulgar wheat in it. But Swapping in riced cauliflower is still super delicious. Pro tip, cover everything in garlic sauce and just mash it all together. It’s delicious! Garlic sauce recipe is here http://www.cucumbertown.com/ben-franklins-aka-tabouleh-and-recipe-dish I used leftovers from my French Lentils http://www.cucumbertown.com/grilled-chicken-paillard-with-gremolata-recipe-dish Do the tabbouleh dressing first, put it in the fridge then go do the falafel and finish chopping the vegetables for the tabbouleh while the falafel bakes. PS you’re gonna need a food processor.
Cook Time40 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Arabic
Servings: 3 serving

Ingredients

  • 1 20 oz chickpeas cans
  • 1/2 onion
  • 1/2 cup parsley chopped fresh
  • 3 tsps cumin
  • 1 tsp chili powder
  • 2 tbsps olive oil
  • salt and pepper ,
  • 1 tsp lemon zest
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1/4 tsp pepper
  • 1 tsp salt
  • 1/2 cup riced cauliflower
  • 1/2 red onion , diced
  • 2 cups parsley finely chopped
  • 1 English cucumber diced
  • 2 tomato diced roma

Instructions

  • Whisk together lemon zest, lemon juice, olive oil, salt and pepper together, then stir in riced cauliflower. Cover and refrigerate for 30 minutes or more.
  • In a large bowl thoroughly toss together the onion, parsley, cucumber and tomatoes.
  • Toss with dressing and serve.
  • Preheat oven to 400F
  • Add all the ingredients to a food processor and pulse lightly. You want it to be chunky, but not pureed so that they hold their form after baking.
  • Form into 2u2033-3u2033 balls and place on an oiled baking sheet, pressing down to form more of a thick patty shape.
  • Bake 10 u2013 15 minutes per side.

Notes

to rice cauliflower chop up a cauliflower head, pulse the florets in a food processor til it looks like rice