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Foxy Falafel with Hummus & Cauliflower Steaks

We are excited to bring you this collaboration with Erica Strait, Chef/Owner, of Foxy Falafel! This is a must try!
Difficulty: Medium
Time: 40-45 min
This dish is Gluten-Free & Vegetarian
Calories: 695 Fat: 19g Carbs: 81g Protein: 29g

ABOUT THE DISH

We’re excited to share a customer favorite from Foxy Falafel’s popular St. Paul restaurant and food truck! Falafel can be made from many different ingredients, but this one is a classic, fresh combo: chickpeas, onion, cilantro, parsley and garlic. Served with cauli steaks, this meal packs a nutrient punch and remains naturally gluten-free.

Erica - Foxy Falafel
This recipe was designed by local chef:
Erica Strait -Chef/Owner of Foxy Falafel
South Dakota farm gal Erica Strait left the state to study at New York City’s Institute for Integrative Nutrition and its Natural Gourmet Institute, guided by her interest in food and nutrition. After cooking in the professional kitchens of New York she returned to the Midwest.  Strait found herself missing the falafel she craved in New York, so she did what anyone with the know-how would do: she created her own version. Throw in Strait’s affection for street food, and you have Foxy Falafel, which for the last few years has been serving falafel and more at her restaurant and two food trucks around the Twin Cities.
Ingredients
Garlic
Parsley
Cilantro
Onion
Cauliflower
Spinach
Hummus
Ground chickpeas
Saffron aioli

Cooking terms for this recipe

Aioli Sauce made from emulsifying egg yolk with oil, usually flavored with garlic and fresh herbs.
Fry To cook in hot fat or oil, typically in a shallow pan, until crispy and cooked through.
Garnish To add decorative or savory touches to food.

Cooking Instructions

roasted cauliflower
Step 1: ROAST CAULIFLOWER

Check out the email link to a video of Erica Strait, chef/owner of Foxy Falafel, making these amazing falafel and roasted cauliflower. Preheat oven to 425ºF. Read through entire recipe before getting started. Slice cauliflower into 1” steaks. Place on a foil-lined baking sheet. Drizzle with 1-2 Tbsp. oil. Season with a pinch of salt and pepper. Roast for 28-30 min, flipping over halfway through, until golden and tender. While the cauliflower is roasting, start your mise en place (Step #2).

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Step 2: MISE EN PLACE

Wash and dry all produce. Remove parsley leaves from stems; discard stems and leave parsley whole. Remove cilantro leaves from stems; discard stems, and keep cilantro whole. Peel and mince onion. Mince or grate garlic.

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Step 3: MAKE FALAFEL

Combine garlic, cilantro, ¼ cup onion, ground chickpeas, parsley, a pinch of salt and pepper and 2 Tbsp. oil in a food processor and pulse until combined, about 30-60 secs. If you don’t have a food processor combine the garlic, parsley, cilantro and onion on a cutting board, and VERY finely mince. Combine ground chickpeas with minced vegetables, 2 Tbsp. oil, and a pinch of salt and pepper in a medium bowl; mix until very well incorporated and falafel mix has started to turn light green and is the consistency of play dough.

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Step 4: FORM FALAFEL

Spoon falafel mix out, roll into 1-2” balls then flatten slightly into patties. Place on a plate in the refrigerator for 10 min to set.

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Step 5: FRY FALAFEL

Don’t begin frying falafel until cauliflower only has 15 min left to cook. Heat enough oil in a large sauté pan to come halfway up the falafel, over medium heat. When hot, add falafel patties making sure not to overcrowd the pan. Fry on each side for 2-3 min until golden and cooked through. Remove from pan and place on a paper towel to drain. Repeat with remaining falafel.

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Step 6: PLATE YOUR DISH

Divide spinach between two plates and top with roasted cauliflower. Smear a dollop of hummus across the plate and nestle falafel on top of hummus. Serve with remaining hummus on the side and garnish cauliflower with saffron aioli. Enjoy!