Go Back
–+ servings
Print Pin

Baked Falafel With French Lentils and Slow Carb Tabbouleh

Course Main Course
Cuisine Arabic
Cook Time 40 minutes
Total Time 40 minutes
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