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

Name: Black Bean Falafel with Cilantro Mint Sauce
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 head Cauliflower, florets; 2 cans Beans, black (14 oz / 397 g), drained and rinsed; 2 Tbsp Soy sauce, low-sodium; 2 tsp Paprika, smoked; 1 tsp Coriander, ground; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Eggs; 3/4 cup Panko breadcrumbs; 1 1/2 Tbsp Flour, all-purpose; 1 Tbsp Oil, olive; 1 Tbsp Oil, cooking; 2 Tbsp Lemon juice; 1/4 cup Cilantro leaves, packed; 1/4 cup Mint, fresh, packed; 1/4 cup Yogurt, plain or Greek; 1 tsp Ginger, fresh, grated; 1 clove Garlic, peeled; 1/2 tsp Salt; 1/2 tsp Honey; 1 cup Bulgur, uncooked

Active: 45 Total: 55

Original GF Paleo Vegetarian

Black Bean Falafel with Cilantro Mint Sauce

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

Beans, black

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

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

Prep

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)
Cauliflower - Chop into florets. (Can be done up to 5 days ahead)
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)
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

Heat oven to 400F / 204C.
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.
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).
If bulgur was made ahead, reheat in the microwave.
Serve falafel over bulgur with cauliflower on the side. Give sauce a good stir and serve over everything. Enjoy!

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