Ingredients:
- 1 cup cauliflower florets
- 1/2 cup cooked sweet potato, mashed
- 1/4 cup almond flour
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Salt and pepper to taste
- 2 tbsp coconut oil, for frying
- 4 cups mixed greens
- 1 cucumber, diced
- 1 tomato, diced
- 1/4 red onion, thinly sliced
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup fresh mint leaves
- 1/4 cup toasted pine nuts optional
- 1/2 cup coconut yogurt
- 2 tbsp tahini
- Juice of 1 lemon
- 1 tbsp extra-virgin olive oil
- Salt and pepper to taste
Instructions:
In a food processor, pulse the cauliflower florets until they resemble fine crumbs
Transfer the cauliflower crumbs to a clean kitchen towel and squeeze out any excess moisture
In a large mixing bowl, combine the cauliflower crumbs, mashed sweet potato, almond flour, minced garlic, chopped green onions, chopped parsley, ground cumin, ground coriander, salt, and pepper
Mix well to form a dough-like mixture
Using your hands, shape the mixture into small falafel patties and place them on a parchment-lined baking sheet
Heat coconut oil in a skillet over medium heat
Fry the falafel patties until they are golden brown and crispy on both sides, about 3-4 minutes per side
Transfer to a paper towel-lined plate to drain excess oil
In a separate bowl, whisk together coconut yogurt, tahini, lemon juice, extra-virgin olive oil, salt, and pepper to make the yogurt tahini sauce
To assemble the salad, divide the mixed greens among four plates
Top with diced cucumber, diced tomato, thinly sliced red onion, kalamata olives, and fresh mint leaves
Place the falafel patties on top of the salad, sprinkle with toasted pine nuts if using, and drizzle with the yogurt tahini sauce
Serve immediately and enjoy your Paleo Falafel Salad with Yogurt Tahini Sauce
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