I can't wait to share these Buffalo Baked Cauliflower Falafels with you all today. I know I've mentioned it before, but we do game night pretty often at my house. With game night comes fun snacks. Since we don't really cook a lot of meals on the weekend, the snacks are normally on the heavier side. To make things really easy, I enjoy making a big platter of goodies to snack on throughout the evening.
Since we are HUGE fans of buffalo sauce and, also HUGE fans of falafel at my house, I thought it would be a delicious combination to put together two of our favorite flavors. I'm so glad I did because these little bite sized crispy morsels were so good!
We tore up this platter of Buffalo Baked Cauliflower Falafel in no time. I paired ours with a large platter of fresh vegetables, my Soft and Foldable Gluten Free Wraps, a little extra buffalo sauce (I love Frank's Red Hot!) and some cool creamy hummus for dipping. That way our guests could either make a wrap with the falafel or snack on everything separately. Variety is the spice of life, right?
The great thing about these Buffalo Baked Cauliflower Falafel (besides being delicious) is that you can also make them larger to have as a bean burger or topper to a salad. I basted half of them with extra sauce just in case anyone in the group didn't want theirs to be too spicy. I hope you enjoy these as much as my group did.
Buffalo Baked Cauliflower Falafel Recipe
By Sarena Shasteen for Bob’s Red Mill Natural Foods
Yield: 63 bit sized falafel
Prep Time:30 minutes
Cook Time:40 minutes
- 1 1.5lb head of Cauliflower, cut and steamed (681 g)
- 1 Onion, chopped (227 g)
- 2 15.5 oz cans Chickpeas (502 g)
- ¾ cup Gluten Free Rolled Oats (72 g)
- 2 TBSP Chia Seeds (52 g)
- 2 tsp Baking Powder
- ½ tsp Turmeric
- ½ tsp Kosher Salt
- ½ cup Buffalo Wing Sauce; plus extra for basting and serving
Pulse the cauliflower and onion in a food processor until it’s finely chopped. Remove the cauliflower mixture from the food processor and place in a large bowl. Next process the chickpeas and oatmeal until mostly pureed. Leave that mixture a little chunky. Combine the cauliflower mixture, chickpea mixture, chia seeds, baking powder, turmeric, salt and buffalo wing sauce; stir until well blended.
Scoop the falafel balls out onto parchment lined baking sheets using a 2 TBSP cookie scoop. Bake for 30 minutes in a preheated oven at 425°F. Baste the falafel with a pastry brush and bake for an additional 10-15 minutes or until falafel is crispy.
***To make larger falafel, use a 1/4 cup cookie scoop and bake for 45 minutes, baste and bake for an additional 15-20 minutes.