Sunday Paper Dinner Table: No-Garbanzo Falafel
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No Garbanzo Falafel
- ¼ cauliflower head, minced (about 2 cups)
- 2 garlic cloves, minced
- ½ cup grated yellow onion
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh flat-leaf parsley
- ½ teaspoon Himalayan pink salt
- 1 large egg
- 2 tablespoons arrowroot powder, plus more for dusting
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- Pinch of ground cardamom
- ½ teaspoon baking powder, homemade or store-bought
- Avocado oil or coconut oil, for frying
- Pitas, for serving (optional)
- ½ cup tzatziki, homemade or store-bought
- 1 bunch cilantro, coarsely chopped
- 1 large thin-skinned cucumber, cut into thin strips
- 1 tablespoon toasted sesame seeds
- 1 cup Fermented Cabbage or store-bought (such as sauerkraut or kimchi)
- Hibiscus Oaxacan Chile Hot Sauce or store-bought hot sauce
In a food processor, combine the cauliflower, garlic, onion, cilantro, parsley, salt, egg, arrowroot, cumin, coriander, black pepper, cayenne, cardamom, and baking powder. Pulse until a rough, coarse meal forms; it should be slightly dry and crumbly but holding together. Transfer the mixture to a large bowl, cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight.
With wet hands, form the falafel mixture into roughly 1-inch balls, then lightly dust them with arrowroot.
Fill a deep medium skillet with avocado oil to a depth of 1½ inches. Attach a deep-fry thermometer to the side and heat the oil over medium to 375ºF. Test one falafel by carefully dropping it into the hot oil. Working in small batches, fry the falafel for 2 to 3 minutes per side, until golden brown. Transfer to a paper towel–lined plate to drain.
Enjoy the falafel on its own or stuffed into a pita with tzatziki, cilantro, cucumber, sesame seeds, fermented cabbage, and hot sauce, as desired.
Reprinted with permission from Sweet Laurel Savory. Copyright © 2021 by Laurel Gallucci and Claire Thomas. Photographs copyright © 2021 by Claire Thomas. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.