Cauliflower Falafels
Prep time: 
Cook time: 
Total time: 
Serves: 28
  • ½ medium (375 grams) cauliflower, roughly chopped
  • 400 gram tin chickpeas, drained and rinsed
  • 3 cloves garlic
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • 1 cup coriander, roughly chopped
  • ½ cup flat leaf parsley, roughly chopped
  • ½ cup mint leaves, roughly chopped
  • ½ teaspoon salt
  • extra virgin olive oil, for cooking
  • Tzatziki:
  • 1 small Lebanese cucumber, grated, excess moisture squeezed out
  • ½ cup Greek yoghurt
  • 2 teaspoons extra virgin olive oil
  • 1 garlic clove
  • pinch of salt
  1. Add cauliflower to the bowl of a food processor and process until finely chopped.
  2. Add chickpeas, garlic, cumin, ground coriander, paprika, fresh coriander, parsley and mint and salt, and process until well combined.
  3. Using a large teaspoon, scoop out mix and roll into 2-3 cm round balls
  4. Place on a tray, then rest in the fridge for at least one hour before cooking
  5. Heat oil in a small saucepan over medium heat
  6. When hot, carefully lower 6-7 balls into the oil and cook for 2-3 minutes until golden, turning as needed. Or for a slightly healthier version you can pan fry them but do so in small batches.
  7. Remove with a slotted spoon and drain on paper towel. Repeat with remaining balls.
  8. To make tzatziki - mix ingredients together. Store in the fridge until ready to serve
  9. Serve falafels with tzatziki alongside a salad
Recipe by Healthy Home Cafe at