Buffalo Cauliflower Falafels

Recently, I have mentioned that I’ve really been trying to connect with other vegan bloggers this summer, and that networking through posts and social media has been high on my priority list. One of my absolute FAVORITE vegan recipe blogs is Thug Kitchen. They are also the funniest blog I have ever come across (other than Whitney over at I Wore Yoga Pants to Work-I may have a slight girl crush on her). Their crude, and equally awesome, blog posts are simple and to the point. They drop lots of F bombs, make bold food statements and have kick-ass recipes. I have been hooked on them since their first post, and was constantly sharing their pictures when I discovered them. They definitely appeal to a younger audience, and I think they make being plant-based seem that much more bad ass.

As much as I enjoy their site though, I had never tried to recreate anything they posted. I needed a quick fix for a half a head of cauliflower the other day, and Thug Kitchen just happened to feature a recipe that called for it! I also hadn’t made falafels in awhile, so it was a nice, easy recipe to come back to, and tweak to make it THAT much healthier. They were a cinch to make, and confirmed that Thug Kitchen is one mother f*cking awesome blog!’

Oh, and forgive me for the shitty pictures. My memory card literally fell apart as I went to upload the delicious shots of these falafels and so I don’t have any photographic evidence as to how yummy the final product looked!

2 cups cooked chickpeas

1/2 head cauliflower

1 cup buffalo sauce, plus more for coating

1 small yellow onion, diced

1/4 cup whole wheat breadcrumbs

4 cloves garlic, minced

1 tbsp olive oil

1 tsp cumin

1 tsp ground coriander

1/2 tsp sea salt

1/4 tsp black pepper

• Preheat oven to 400 degrees
• In a food processor, pulse the cauliflower, onion, garlic, cumin, coriander, salt and pepper until the cauliflower is fully broken down
• Mash the chickpeas in a bowl with the olive oil
• Mix chickpeas into the cauliflower blend and then fold in bread crumbs
• Form into gold balls sized balls, and lay onto a greased baking sheet
• Bake at 400 degrees for 25 minutes, turning halfway through
• After 25 minutes, push the balls into the center of the sheet and pour buffalo sauce evenly over balls
• Bake for another 5 minutes then remove from heat
• Serve on pitas or tortillas with hummus, avocado, lettuce and more buffalo sauce