Falafel-Crusted Cauliflower Pitas
Have I ever told you about my stint as a busgirl at an Egyptian restaurant during high school? That job involved a lot of firsts.
First time working for someone other than friends of my family.
First time (and only time since) I was asked to belly dance at my job.
The regular belly dancer would drive up every Saturday evening in her maroon Ford Mustang, make a grand entrance, hug me, pour herself a glass of wine, and get her little clackers moving. She shook it pretty well for a woman in her 50s.
No, it wasn’t that kind of place. It was a higher-end restaurant (for little Idaho Falls, ID) and the dancing was really tasteful and interesting to watch.
And no, I didn’t.
It was also my first exposure to Middle Eastern cuisine. The owners were real-life Egyptians and they made everything from scratch, including the falafel. Every night after I worked I made myself a falafel pita with cucumbers and feta. I’ve had a special place in my heart for falafel ever since.
I noticed a fun twist on falafel in this month’s issue of Food Network Mag where they dredged chicken tenders in dried falafel mix and baked them. Because I had an extra head of cauliflower in my crisper, I used that instead. You can find falafel mix either in the bulk section of a grocery store or boxed in the ethnic food aisle. If you can’t find it (or don’t want to buy it) I added ingredients for a good substitute in the recipe notes. That’s what I used, actually, because I didn’t have falafel mix myself.
Too bad that restaurant was only open for 4 months. That gorgeous old building was later converted to a cute cafe. Then into a wedding reception center… where we held our wedding reception.
Funny how things work out.
Falafel-Crusted Cauliflower Pitas
Yield: 6 stuffed pita halves
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
For the pitas:
1/2 of a large head of cauliflower
2 T heat-safe oil, like coconut or grapeseed
1/2 cup falafel mix (if you don't have this, see note below)
3 cups coleslaw mix (or a mixture of shredded cabbage & carrots)
5-6 radishes, sliced thinly
Sliced cucumbers & crumbled feta, for garnish
3 whole wheat pitas, halvedFor the dressing:
6 T prepared hummus
Grated zest and juice from 1 small lemon
Dash cayenne, if desiredDirections:
Preheat oven to 425 degrees F.
Remove leaves and main stem from the cauliflower head. Slice it in half (storing half in the fridge). Place the other half, stem-side down on a cutting board. Slice the cauliflower into 1/4-inch pieces. (Not florets. Cut it like you would a head of cabbage.) Not all of it will stay in tact and you'll have pieces of all sizes. Just make sure all of them are the same width (1/4-inch) so they cook evenly.
Place the sliced cauliflower in a medium bowl and drizzle with oil. Toss to combine. Pour the falafel mix into the bowl and toss, to ensure the cauliflower is completely coated. Spread cauliflower out on a baking sheet. Bake for 15 minutes or until they are tender and golden brown.
Meanwhile, combine the ingredients for the dressing, plus 3 tablespoons of water in a large bowl. Remove about 3 tablespoons of the dressing and keep in a smaller bowl for later. Add coleslaw mix and radishes to the large bowl with the dressing. Toss to combine.
Assemble pitas by adding a few pieces of cauliflower to each pita half, followed by the coleslaw, then add sliced cucumbers and feta for garnish. Drizzle some of the reserved dressing over top.
Nat's Note:
1. If you can't find dried falafel mix (I didn't have any), mix 1/2 cup chickpea flour, 1/2 tsp cumin, and 1/4 tsp each onion powder, garlic powder, and salt. I wouldn't try to make falafel with this mixture, but it gives the cauliflower a falafel-y flavor. If you can't find chickpea flour, use regular flour, for a slightly less falafel-y flavor.adapted from Food Network Magazine, Jan/Feb 2012
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Katrina @ Warm Vanilla Sugar — February 7, 2012 @ 4:03 am
HAHAHA oh my goodness. I can’t imagine being asked to belly dance – hilarious! This pita sounds delightful! I love a good falafel, and cauliflower sounds like a great switch-up :)
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Jessen — February 7, 2012 @ 4:38 am
Yesterday I was staring at a small head of cauliflower in my fridge trying to think of something unique and just different from all the other things I’ve made with cauliflower, and you just answered my mind! Thank you =)
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Bev Weidner — February 7, 2012 @ 4:46 am
You can dredge me through dried falafel mix if you let me have a bite of this. Coo? Coo?
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Aggie — February 7, 2012 @ 4:55 am
so many things to say…1st how cool that you worked in the real deal middle eastern restaurant. it’s experiences like that that stay with us in life, right? how fun!! and the food…I love middle eastern food.
2 – I just got my first issue of FN Mag yesterday, so happy :)
3 – This looks AMAZINGLY delish. I have a box of falafel mix in my pantry that I haven’t even thought about using yet…I made box mix once and was disappointed, I guess I thought I would try again. I would much rather try it this way, especially with the cauliflower!!! Brilliant!
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Natalie replied: — February 7th, 2012 @ 4:07 pm
Yay for FN mag! Did you get the jan/Feb issue? I found a lot of good things in that one. Oh, and falafel is SO much better from scratch. I tried a mix once and it wasn’t the same. Funny how that’s the case with most things :)
Julie @ Table for Two — February 7, 2012 @ 5:30 am
I LOVE falafel. Me and my friends, post-college, would go party it up in DC and then as drunk food (sorry, I’m really not like this anymore), we’d go to this banging falafel shop down the street and load up on it. Yeah, probably wasn’t the healthiest after a night of drinking, but whatever! Anyway, we finally decided it’d be cool to make it altogether one night, and we were successful and I never have made it again sense :( boo! yours looks delicious and I love the healthy veggie touch on it :)
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Natalie replied: — February 7th, 2012 @ 4:07 pm
I really need to find a banging falafel place around here…. ;)
Becca J — February 7, 2012 @ 6:20 am
How in the world did a couple from Egypt pick Idaho Falls to live, out of all the amazing places in the United States? And I think that maybe you missed a great opportunity to learn how to belly dance–what a great post-baby workout, no? :D
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Natalie replied: — February 7th, 2012 @ 4:08 pm
Ouch, Becca. Are you saying that my quaint little hometown isn’t amazing?! I’m more fond of I.F. now that I was growing up, but I can definitely see your point. ;)
DessertForTwo — February 7, 2012 @ 6:42 am
I absolutely adore the idea of dredging cauliflower in falafel mix!
And I adore the idea of you belly dancing ;)
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Natalie replied: — February 7th, 2012 @ 4:09 pm
The idea of me belly dancing is far scarier now than it was 15 years ago. I think the stretch marks would be too distracting…
Dana — February 7, 2012 @ 6:58 am
I love this idea! SO much healthier than deep fried falafel, but with the same great flavors!
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Deborah — February 7, 2012 @ 8:07 am
This sounds so good – and I love that you used cauliflower. That’s something I would have never thought of myself!
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Lauren — February 7, 2012 @ 8:23 am
Does this restaurant still exist?! I want to go!! {Visiting my sister in May…} PS–will you magically be there in May too?
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Natalie replied: — February 7th, 2012 @ 4:11 pm
Sadly no, it doesn’t exist. It was only open for 4 months. Not a big shocker… Most of Idaho Falls tends to be in the Outback/Applebee’s/Olive Garden mode and this was a little too ethnic (and high priced) for the area. And sadly again… I won’t be there in May. I might be there in March, though!
Cara — February 7, 2012 @ 1:16 pm
This is genius. Ben and I would totally be fighting over every last crumb, due to our mutual love of falafel. But I might have the slight winning edge given my can’t-get-enough attitude about cauliflower! I always have plenty of chickpea flour around, so this is just so perfect!
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Natalie replied: — February 7th, 2012 @ 4:11 pm
Thanks! I feel the same way about cauliflower and wonder why some people really don’t like it. It’s so mild and versatile!
Joanne — February 7, 2012 @ 5:29 pm
That job sounds like it must have been so much fun! And eye opening. I love cauliflower and I love falafel (but try not to eat it too much because of the whole deep fried thing). Love that you put them both together!
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Carrie @ Kiss My Whisk — February 8, 2012 @ 6:44 am
I’ve always been lucky enough to live somewhere that I can go out and grab falafel, but this fun twist is definitely worth me trying to make it on my own! Sounds awesome! This also made me decide that I want to eat falafel for lunch, thanks :)
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Gina M. — February 8, 2012 @ 3:13 pm
I found your blog a few months ago but, just now commenting for the first time and I must say, I love your blog. I have made several recipes of yours and have loved every one. My favorite has to be the roasted veggie stacked enchilada bake (if that’s the right name?). I just happen to be making your quick and healthy pizza soup. Thank you for making delicious, healthy, simple and affordable food. I’m a fan for sure. :)
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Gina M. — February 9, 2012 @ 7:24 am
The soup was delicious by the way! My husband took one bite and said “whoa, this is delicious!” I love the fact that it has quinoa in it, too. I know you said you could use pasta as well but, I’d stick with the quinoa…so good. :)
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Rachel @ Not Rachael Ray — February 9, 2012 @ 8:00 am
This looks delicious!
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Laurie {Simply Scratch} — February 9, 2012 @ 10:20 pm
I love how healthy these are! I’m saving this recipe to make for my sisters the next time we are all together. They will totally LOVE this!
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natalie (the sweets life) — February 10, 2012 @ 11:53 am
i LOVE middle eastern cuisine–this meal is right up my alley!
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Nicole, RD — February 10, 2012 @ 12:19 pm
I don’t think that first picture could stir up a falafel craving any more so…yum!
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