Cauli-falafel Recipe
Traditional falafel sandwich topped with cauliflower and smothered with Layla’s famous garlic dip.
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Ingredients
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Falafel and Toppings
Method
Preparation
Prepare the Cauliflower
Steam or boil the cauliflower florets until tender. Allow to cool slightly, then chop finely.
Make the Falafel Mixture
In a food processor, combine the chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, salt, and black pepper. Pulse until a coarse paste forms. Add the flour and the chopped cauliflower, and pulse a couple of times until mixed.
Form the Falafel Balls
Using your hands, form the mixture into small balls or patties, about 1.5 inches in diameter. Place them on a tray lined with parchment paper.
Fry the Falafel
In a large skillet, heat enough oil over medium heat for frying. Once hot, carefully add the falafel balls in batches, frying for about 3-4 minutes on each side until golden brown. Remove and drain on paper towels.
Assemble the Sandwich
Warm the pita bread slightly and stuff them with the falafel balls. Drizzle with Layla’s famous garlic dip and serve with additional fresh parsley if desired.