

Baked Falafel with Za’atar and Roasted Cauliflower Dip
Total Time: 00h 20m
Hands-on Time: 01h 45m
Makes: 3 servings
This baked falafel recipe makes tasty little falafel that work great in a pita, on top of a salad, or on their own. We especially enjoy them with this roasted cauliflower dip, which is also great for a pita topping or as a spread for a wrap. Both are exquisitely seasoned with our Za’atar Seasoning.
Makes 6 falafel and about 3 cups dip.
Share with your friends
Ingredients
- Falafel:
- 1 can (15 ounces) chickpeas, rinsed and drained
- 2 teaspoons olive oil
- 1 tablespoon Frontier Co-op® Za’atar Seasoning
- 1/3 cup fresh parsley, chopped
- 1/2 cup minced onion
- 2 tablespoons panko breadcrumbs or gluten-free panko breadcrumbs
- 2 teaspoons minced garlic
- Roasted Cauliflower Dip:
- 1 head cauliflower
- 1/4 cup olive oil
- 1/4 cup Frontier Co-op® Za’atar Seasoning
Directions
- Pat chickpeas dry with a paper towel.
- In a medium bowl, add chickpeas, olive oil, Za’atar seasoning, parsley, onion, breadcrumbs and garlic.
- With a fork or potato masher, crush chickpeas and seasonings together until a “dough” is formed. Cover and refrigerate for 1 hour.
- Preheat oven to 400 degrees. Scoop out 3 tablespoons mix and form into a puck. Repeat with remaining dough. This should make about 6 individual falafel.
- Oil a baking sheet and place falafel on sheet, evenly spaced. Cook for 15 minutes, then flip falafel carefully (they're still fragile at this stage) and cook for an additional 15 minutes.
- Over a medium bowl, coat cauliflower with olive oil. Sprinkle Za’atar seasoning over and inside cauliflower head.
- Preheat oven to 350 degrees. Transfer cauliflower to a large sheet of foil and encase entirely in foil.
- Cook cauliflower for 1 hour and 20 minutes.
- Remove cauliflower from foil, place in food processor and blend until smooth.
- You can use 1 tablespoon of flour in place of the panko breadcrumbs.
- If you want the dip a little more rich, add extra olive oil when blending.
- Serving suggestion: Drizzle 1 tablespoon of olive oil on top of the dip.