Go Back
–+ servings
Print Recipe
5 from 1 vote

Spicy Lentil Cauliflower Falafel Cakes

Adapted from MarthaStewart.com   
An easy and delicious twist on falafel that's also freezer-friendly. Makes about 12 pieces
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 6
Calories: 104kcal
Author: Anne Danahy, RD

Ingredients

  • 1 cup lentils
  • 4-5 scallions divided
  • 1 - 1 ½ tablespoons harissa more or less depending on how much spice you like
  • ½ teaspoon turmeric
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 1 large egg
  • 1 large egg white
  • ½ teaspoon baking powder
  • 1 cup riced cauliflower
  • 4 ounces feta cheese divided
  • olive oil

Lemon Yogurt Sauce

  • ¾ cup plain Greek yogurt any kind
  • remainder of the feta cheese
  • juice and zest of 1 medium lemon
  • ¼ cup minced or grated cucumber
  • 1 tablespoon each minced mint, scallion, parsley
  • kosher salt and garlic powder to taste

Instructions

  • Quick soak the lentils by placing them in a medium-size saucepan, covering with about 2 inches of water, and bringing them to a boil. Turn off the heat and let them cool. 
    If you prefer, you can also just put the in a bowl, cover with about 2 inches of water, and let them soak overnight.
    Drain the lentils well before using.
  • Mince the scallions, and set 1 tablespoon aside for the sauce. If desired, slice a few of the green tips into long, thin slices to press into one side of the lentil cakes (this just makes them look pretty)
  • Add the harissa, scallions, turmeric, cumin, garlic powder, salt, egg, egg white and baking powder to a food processor and pulse until everything is combined.
  • Add the drained lentils and puree until the ingredients come together as a batter and the lentils are smooth.
  • Add the cauliflower and half of the feta (about ½ cup) to the bowl and pulse about 3-4 more times to combine. 
  • Heat a nonstick frying pan on medium-high heat, and add about 1 tablespoon olive oil. 
  • When the pan is hot, scoop out about 2 tablespoons of the lentil batter, and add it to the pan. You should be able to cook 4 falafel cakes at time. If using the scallion strips, place a few pieces on top of each cake. Gently press each cake to flatten into about a 2-inch round.
  • Let the falafel cakes cook for about 3-4 minutes, and when they are set and starting to turn golden brown, flip and let them cook for another 3 minutes or so on the other side. Place them on a plate lined with a paper towel to cool. Repeat with the remaining batter.
  • While the falafel cakes are cooling, combine the yogurt, feta, lemon juice and zest, herbs and cucumber for the sauce. Add salt and if desired, a pinch of garlic powder to taste.
  • Serve the falafel cakes on top of baby greens, topped with some of the yogurt sauce.
  • Store leftover cakes in the refrigerator for up to 2 days, or in the freezer. Reheat in a pan or microwave before serving.

Notes

Harissa is a north African chili pepper spice paste. You can find it at Trader Joe's or make your own.

Nutrition

Calories: 104kcal | Carbohydrates: 12g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 248mg | Potassium: 268mg | Fiber: 5g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 8.4mg | Calcium: 87mg | Iron: 1.6mg