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Cauliflower Falafels

These crispy, savory balls of deliciousness are packed with flavor and nutrients! These are great to make when you’re low on vegetables or just want to get rid of any wilted greens in the back of your fridge. You can opt out the cauliflower for most vegetables too! Cauliflower is a cruciferous vegetable, full of antioxidants and fiber which can aid in digestion. Not only do they add flavour, but herbs like cilantro, parsley, and basil are packed with phytochemicals that help fight inflammation in the body.

  • Author: Annie Tsang


  • 1 large head of cauliflower
  • Half a white onion
  • 1 cup of fresh herbs of choice (parsley, cilantro, basil, etc)
  • ½ cup all purpose flour
  • 1 egg
  • 1 tbsp cumin powder
  • 1 tbsp garlic powder
  • Salt and pepper to taste


  1. In a food processor, blend the cauliflower into small pieces that resemble rice. Pour the cauliflower mixture into a bowl and microwave it for 2 minutes, or until cauliflower rice is cooked.
  2. In the food processor, process the onion and herbs. Once the cauliflower is cooked and has cooled down, add the cauliflower back into the food processor along with the flour, egg, and spices.
  3. Transfer the mixture into a mesh bag and squeeze the water out. This is to ensure that the falafels are crispy and not soggy!
  4. Using an ice cream scoop, scoop the mixture into balls and place either on a lined baking sheet or in the airfryer bin. 
  5. Bake at 400 ℉ in a preheated oven for 30 minutes, flipping them halfway. Alternatively, bake at 380℉ in the airfryer for 25-20 minutes, flipping them halfway.
  6. Enjoy!


  • Serving Size: 1 falafel
  • Calories: 28
  • Sugar: 0.8g
  • Sodium: 72.7mg
  • Fat: 0.4g
  • Saturated Fat: 0.1g
  • Unsaturated Fat: 0.2g
  • Trans Fat: 0
  • Carbohydrates: 9.3g
  • Fiber: 0.9g
  • Protein: 1.5g
  • Cholesterol: 9.3mg

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