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Black Bean Falafel with Cilantro Mint Sauce
and roasted cauliflower / bulgur

Active: 45 Total: 55
For a spring-inspired twist, we took the black bean falafel from this meal and combined them with a fresh herb sauce, roasted cauliflower, and quick-cooking bulgur.
Smarts: Keep the components of this meal separate in case you don't use them all - they make great leftovers.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Black Bean Falafel with Roasted Cauliflower:
  • Cauliflower - 1 head, florets
  • Beans, black (14 oz / 397 g) - 2 cans, drained and rinsed
  • Soy sauce, low-sodium - 2 Tbsp
  • Paprika, smoked - 2 tsp
  • Coriander, ground - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Eggs - 1
  • Panko breadcrumbs - 3/4 cup
  • Flour, all-purpose - 1 1/2 Tbsp
  • Oil, olive - 1 Tbsp
  • Oil, cooking - 1 Tbsp
Cilantro-Mint Sauce:
  • Lemon juice - 2 Tbsp
  • Cilantro leaves - 1/4 cup, packed
  • Mint, fresh - 1/4 cup, packed
  • Yogurt, plain or Greek - 1/4 cup
  • Ginger, fresh - 1 tsp, grated
  • Garlic - 1 clove, peeled
  • Salt - 1/2 tsp
  • Honey - 1/2 tsp
Bulgur:
  • Bulgur, uncooked - 1 cup

Nutrition Facts

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Prep

  1. Cook bulgur - (If prepping right before cooking, get oven heating first.) Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)
  2. Cauliflower - Chop into florets. (Can be done up to 5 days ahead)
  3. Make cilantro-mint sauce - Combine lemon juice, cilantro leaves, mint leaves, yogurt, ginger, garlic, salt (portion for sauce), and honey. Blend using a standing blender or immersion blender until nearly smooth. Add some water, if needed, to help the sauce blend. (Can be done up to 5 days ahead)
  4. Make black bean falafel - Drain and rinse beans. Transfer beans to a bowl and mash with a potato masher, pastry blender, or fork (it’s okay if some larger pieces of beans remain). Add soy sauce, paprika, ground coriander, salt (portion for falafel), black pepper, eggs, panko, and flour. Stir everything together until evenly combined. Use your hands to make small patties 2" / 5 cm across or about 5 / serving. (Note: The mixture should be fairly sticky, but if it’s too sticky to work with add some more flour a spoonful at a time.) (Can be done up to 3 days ahead)

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Make

  1. Heat oven to 400F / 204C.
  2. Toss cauliflower with olive oil and some salt. Spread out on a sheet pan. Roast, turning with a spatula halfway through cooking, until tender and golden brown, ~30 minutes.
  3. When cauliflower is about halfway through roasting, heat a large skillet or nonstick pan over medium heat. Add cooking oil and then falafel in a single layer (do this in batches if needed). Sear falafel on both sides until golden brown and cooked through, 6 to 10 minutes total (will vary depending on thickness).
  4. If bulgur was made ahead, reheat in the microwave.
  5. Serve falafel over bulgur with cauliflower on the side. Give sauce a good stir and serve over everything. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (17)
Gluten-free (3)
No ratings yet.
Paleo (0)
Vegetarian (13)

15 reviews

I felt like I was going to be plucking cilantro leaves into eternity but this sauce is so good!

By: MEGAN
Posted: Jan 27, 2022
Diet: Gluten-free
0 Helpful

Made original and veggie. I think my veggie option was a better meal. Hubby loved the lamb but hated the sauce. Was nice to try something a bit different for us but won't make again. It's a easy meal and the cauliflower was simple and tasty

By: Ila
Posted: Nov 07, 2021
Diet: Original
0 Helpful

It was ok. Someone else recommended doubling the sauce, which we did. We didn't use all of it, but definitely more than half so I'm glad we doubled. The bean falafels were a lot of work and didn't really taste like it. Everyone ate everything, but overall, we agreed it was kind of a bland meal - the sauce helped, especially because it would have been very dry without it.

By: Jennifer
Posted: Jun 24, 2021
Diet: Vegetarian
0 Helpful

The cilantro-mint sauce was delicious! If we were to make it again, we would probably increase the mint it in a bit. The falafel was tasty, bulgur was a good fit, and we subbed another veg for cauliflower since it doesn't agree with us well.

By: Angela
Posted: May 20, 2021
Diet: Vegetarian
0 Helpful

This is probably pretty good.... But I struggled big time. Do not get whole entire loin because it's cheaper!! I thought I would just cut it down when it's time... NOPE. that was a disaster. Then (probably because of my uneven cuts) the chops were super seared but not done in the middle so I had to bake them. Rating is all do to my error but I'd like to give this another shot next time this comes around

By: Dustin
Posted: May 02, 2021
Diet: Original
0 Helpful

Used pork chops and farro, but made the sauce as is. We were surprised we enjoyed this, but we wouldn't go out of our way to make it again. I do loved roasted cauliflower! Sauce flavors were very strong, just not our favorite flavor profile.

By: Elissa
Posted: Apr 27, 2021
Diet: Original
0 Helpful