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Sunday Paper Dinner Table: No-Garbanzo Falafel


The Sunday Paper Dinner Table: At The Sunday Paper, we believe in the power of meaningful conversations around the table as a foundation in building a more caring, kinder and compassionate world.  We want to inspire you and encourage you to gather virtually at your tables, open your hearts, and open your minds each and every week with the help of our Meaningful Conversation Starter and suggested recipe. Then report back to us and tell us about the experience. Cheers!

Meaningful Conversation Starter

What are you spending time on each day that puts a smile on your face?

No Garbanzo Falafel




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.


Laurel Gallucci has baked delicious treats since she could turn on the oven. After she was diagnosed with an aggressive autoimmune disorder and her doctor put her on a strict diet, she started creating recipes of her own and turned her test kitchen into Sweet Laurel. Laurel leads business and product development at Sweet Laurel, and lives with her husband Nick and two boys, Nico and Cal is Los Angeles, CA.

Claire Thomas is the co founder and creative director of Sweet Laurel Bakery, as well as a director, television personality, and writer. Claire started her career as a storyteller, on the plate and beyond, and is known for her accessible yet modern approach to cooking at home.

To learn more visit sweetlaurel.com.

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