Ingredients
-
For the Falafel-Spiced Cauliflower Bites
-
1 medium head cauliflower, cut into bite-sized florets cauliflower1 medium head cauliflower, cut into bite-sized florets
-
3/4 cup chickpea flour chickpea flour3/4 cup chickpea flour
-
1/4 cup water water1/4 cup water
-
2 tablespoons fresh parsley, finely chopped fresh parsley2 tablespoons fresh parsley, finely chopped
-
1 tablespoon fresh cilantro, finely chopped fresh cilantro1 tablespoon fresh cilantro, finely chopped
-
1 teaspoon ground cumin ground cumin1 teaspoon ground cumin
-
1 teaspoon ground coriander ground coriander1 teaspoon ground coriander
-
1/2 teaspoon ground turmeric ground turmeric1/2 teaspoon ground turmeric
-
1/2 teaspoon smoked paprika smoked paprika1/2 teaspoon smoked paprika
-
1/2 teaspoon garlic powder garlic powder1/2 teaspoon garlic powder
-
1/2 teaspoon baking powder baking powder1/2 teaspoon baking powder
-
1/2 teaspoon sea salt sea salt1/2 teaspoon sea salt
-
1/4 teaspoon ground black pepper ground black pepper1/4 teaspoon ground black pepper
-
Pinch cayenne pepper (optional) cayenne pepperPinch cayenne pepper (optional)
-
2 tablespoons sesame seeds sesame seeds2 tablespoons sesame seeds
-
For the Creamy Garlic Toum Dip
-
1/2 cup raw sunflower seeds (soaked in hot water 15 min, drained) raw sunflower seeds1/2 cup raw sunflower seeds (soaked in hot water 15 min, drained)
-
3 tablespoons lemon juice lemon juice3 tablespoons lemon juice
-
2 tablespoons cold water water2 tablespoons cold water
-
2 large garlic cloves garlic cloves2 large garlic cloves
-
1 tablespoon extra virgin olive oil (optional for richer flavor) extra-virgin olive oil1 tablespoon extra virgin olive oil (optional for richer flavor)
-
1/2 teaspoon salt1/2 teaspoon salt
-
1/2 teaspoon white vinegar white vinegar1/2 teaspoon white vinegar
-
To Serve (optional)
-
Fresh mint or parsley leaves fresh mintFresh mint or parsley leaves
-
Lemon wedges lemon wedgesLemon wedges
Directions
For best results, serve immediately while the cauliflower is hot and crisp. The toum dip can be made ahead and stored in the fridge up to 5 days. These bites are delicious in a wrap, over salad, or as a party appetizer. Use gluten-free chickpea flour for a fully gluten-free option. For nut-free, stick with sunflower seeds in the dip. Adjust spice level by increasing or omitting cayenne.
Steps
|
1
Done
|
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. |
|
2
Done
|
In a large bowl, whisk together chickpea flour, water, parsley, cilantro, cumin, coriander, turmeric, smoked paprika, garlic powder, baking powder, salt, pepper, and cayenne (if using) until a smooth batter forms. |
|
3
Done
|
Add cauliflower florets to the bowl and toss well to coat evenly. Sprinkle in sesame seeds and toss again. |
|
4
Done
|
Spread the coated cauliflower onto the prepared baking sheet in a single layer. Bake for 25–30 minutes, flipping halfway, until golden and crisp around the edges. |
|
5
Done
|
Meanwhile, make the toum dip: Add soaked and drained sunflower seeds, lemon juice, water, garlic cloves, olive oil (if using), salt, and vinegar to a blender. Blend until completely smooth and creamy, scraping down sides as needed. Adjust seasoning to taste. |
|
6
Done
|
Serve the hot falafel-spiced cauliflower bites with a side of creamy garlic toum dip. Garnish with fresh herbs and lemon wedges if desired. |
