Falafel Bowl

Directions

• Drain and rinse the chickpeas and add them to your food processor. Add the onion, parsley, garlic, cumin, salt and paprika to the food processor and pulse several times until it resembles the texture of coarse sand.
  Transfer the falafel mixture to a bowl and add the rice flour and baking soda. Stir together, then cover or add a lid. Refrigerate the mixture for 30-60 mins.
• Use your hands to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it’s too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
• Cook the falafels in a descent layer of olive oil in a fry pan over low-medium heat for about 2 minutes each side, turning consistently so they don’t get burnt. I kept topping up the pan with more olive oil so the falafels didn’t burn.
• To make the cauliflower rice. Grate the cauliflower then drain any liquid using a tea towel or paper towel.
  Heat a fry pan over medium heat with the olive oil and fry the garlic. Add the almonds and toast until light brown. Put aside.
• Add the cauliflower rice into the the fry pan, parsley, lemon juice and cumin seeds and cook for 3-4 minutes. Garnish with the sliced almonds.
• Serve your falafels on top of the cauliflower rice then add extra vegetables like sliced tomato, avocado and sauerkraut. Top off with 1-2 tbsp hummus.