I love myself some good Mediterranean food. It’s fresh, delicious, and packed with herbs and flavor. Back in college I got the chance to travel to Israel through a scholarship program and fell in LOVE with the food there, falafel being one of my favorites. If you have never had falafel before, you are missing out! They are little balls of chickpea herby goodness fried to perfection to give them a nice crispy outside. This recipe is an AIP & Paleo twist on the classic favorite. It makes a great easy meal and is the perfect AIP Cauliflower recipe!
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While chickpeas can be a pretty healthy option, legumes can be difficult on the digestive system and can cause inflammation for some. I wanted to recreate the delicious falafel flavor in a healthier version that fit an AIP and paleo diet. Enter my friend the cauliflower. Because what can’t cauliflower do?
These AIP falafel are made with a base of cauliflower and plantains which makes this a great low carb option. This AIP cauliflower recipe is packed with herbs and seasonings to make them delicious! The AIP & paleo falafel is pan fried in a skillet to get the crispy outside that makes falafel so good! This recipe pairs well with the Honey Garlic Chicken to give you a complete meal! This will be your new favorite way to eat cauliflower!
Tips and Tricks for making Paleo Falafel
Can I use frozen cauliflower in this AIP Cauliflower recipe?
For this AIP cauliflower recipe to work well you have to use fresh cauliflower. Frozen cauliflower holds a lot of moisture and will release it while cooking. This will leave you with a very mushy Falafel. To speed up the process you can typically find fresh cauliflower florets already chopped up in the fresh produce section at your local grocery store.
Can I use a yellow plantain instead of a green one and do I even need to use a plantain?
Plantains are starchy and add a good flavor and consistency to this paleo falafel, so don’t leave it out! It also helps the falafel to bind together well. You need to use a green plantain because it is more firm and has a savory flavor. Yellow plantains are very sweet and will lend a strange flavor to this paleo falafel.
Do I need to use fresh herbs in this Paleo Falafel?
It is very important for this AIP Cauliflower recipe that you use fresh herbs! The herbs are what give falafel its signature green color. Dried parsley and cilantro will not have the same effect, so make sure you are using fresh cilantro and parsley.
What is the best way to cook this AIP Cauliflower recipe ?
Cast iron skillets are my favorite to use for these falafel. Cast iron is naturally non-stick and gives the falafel a nice browned outside that is so stinking delicious! I like to use my 12 Inch Lodge Cast Iron skillet when I make the paleo falafel so I can fit them in the skillet all at once.
Let's Make this AIP Cauliflower Recipe!
Start by taking your cauliflower and chopping the florets off the head of the cauliflower. Measure out 2 cups of cauliflower florets and add them to a food processor.
Next take your green plantain, cut it in half and remove the peel. Add the plantain to the food processor as well.
Cut off the excess stems of the cilantro and measure out the cilantro and add it to the food processor. Do the same for the parsley. Make sure to remove excess stems since they tend not to blend well.
Take your onion, remove the peel, and add half of the onion to the food processor. Peel your garlic cloves and do the same. Finally add in the cassava flour, olive oil, and spices and seasonings to the food processor.
Blend on high until everything is well incorporated. The cauliflower should be in small chunks and the mixture should stick together.
Take a large cast iron skillet, this is the one I use, and set to medium high heat. Add a generous amount of oil to the skillet and let heat. While the skillet is heating from your dough into small discs. About 2 tablespoons of dough or about the size of a ping pong ball. It makes about 14.
When the skillet is hot, add the falafel to the skillet and cook for 3-4 minutes for each side. Before flipping the falafel add another generous glug of oil to make sure both sides brown evenly.
When they are done cooking, serve immediately, or store in the refrigerator in an airtight container for up to 5 days.
If you liked this Paleo Falafel recipe, you should check out these recipes!
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AIP & Paleo Falafel
Equipment
- Food Processor or Blender
Ingredients
- 2 Cups Cauliflower florets Fresh
- ½ Green plantain
- ½ Medium Yellow onion
- ¼ Cup Parsley
- ¼ Cup Cilantro
- 4 Cloves Garlic
- 3 Tablespoons Cassava flour
- 2 Tablespoons Olive oil
- 1 Teaspoon Salt
- 1 Teaspoon Garlic powder
- ½ Teaspoon Turmeric powder
- ½ Teaspoon Ginger powder
Instructions
- Start by taking your cauliflower and chopping the florets off the head of the cauliflower. Measure out 2 cups of cauliflower florets and add them to a food processor.
- Next take your green plantain, cut it in half and remove the peel. Add the plantain to the food processor as well.
- Cut off the excess stems of the cilantro and parsley and measure them out and add them to the food processor. Take your onion and garlic , remove the peel, and add them to the food processor. Finally add in the cassava flour, olive oil, and spices and seasonings to the food processor.
- Blend on high until everything is well incorporated. The cauliflower should be in small chunks and the mixture should stick together but still be coarse.
- Take a large cast iron skillet and set to medium high heat. Add a generous amount of oil to the skillet and let heat.
- While the skillet is heating, from your dough into small discs. About 2 tablespoons of dough or about the size of a ping pong ball. It makes about 14.
- When the skillet is hot, add the falafel to the skillet and cook for 3-4 minutes for each side. Before flipping the falafel add another generous glug of oil to make sure both sides brown evenly.
- When they are done cooking, serve immediately, or store in the refrigerator in an airtight container for up to 5 days.
