Baked falafel made with sweet potato and cauliflower in a food processor! Healthy whole30 vegan falafel recipe with minty herb sauce and a summer salad! This easy paleo falafel can be made ahead and frozen.

• 1 cup sweet potato minced
• 1 cup cauliflower rice
• 1/4 white onion
• 1/4 bunch fresh cilantro
• 1/4 bunch fresh parsley
• 1/4 cup almond flour
• 3-4 medium garlic cloves
• 1 tablespoon ground cumin
• 1 large egg or flax egg for vegan- see notes on how to make
• 1 tablespoon coconut flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon turmeric
• olive oil for drizzling/cooking

• 1/4 cup full fat canned coconut milk
• 1/4 cup paleo mayonnaise
• 1/4 green bell pepper
• 2 tablespoons fresh mint
• 2 tablespoons chives
• 2 tablespoons fresh oregano
• 1 large garlic clove
• lemon juice from 1/2 lemon
• salt and pepper to taste

• 2 cups rainbow chard chopped
• 2 cups arugula
• 1/2 cup clover sprouts
• 1 small orange bell pepper julienned
• 1 small red bell pepper julienned
• 1-2 portobello mushrooms grilled
• 2 rounds pineapple grilled
• 1 small apple shredded
• 1 cup strawberries
• 1/2 cup raspberries
• 1/2 cup blueberries
• 1/4 cup almonds crushed
• 1/4 cup pumpkin seeds

Flax egg instructions: Mix 2 tablespoons golden milled flax meal with 1/4 cup water and let it set for 5 minutes, then use.

Flax egg instructions: Mix 2 tablespoons golden milled flax meal with 1/4 cup water and let it set for 5 minutes, then use.

• 1 cup sweet potato minced
• 1 cup cauliflower rice
• 1/4 white onion
• 1/4 bunch fresh cilantro
• 1/4 bunch fresh parsley
• 1/4 cup almond flour
• 3-4 medium garlic cloves
• 1 tablespoon ground cumin
• 1 large egg or flax egg for vegan- see notes on how to make
• 1 tablespoon coconut flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon turmeric
• olive oil for drizzling/cooking

• 1/4 cup full fat canned coconut milk
• 1/4 cup paleo mayonnaise
• 1/4 green bell pepper
• 2 tablespoons fresh mint
• 2 tablespoons chives
• 2 tablespoons fresh oregano
• 1 large garlic clove
• lemon juice from 1/2 lemon
• salt and pepper to taste

• 2 cups rainbow chard chopped
• 2 cups arugula
• 1/2 cup clover sprouts
• 1 small orange bell pepper julienned
• 1 small red bell pepper julienned
• 1-2 portobello mushrooms grilled
• 2 rounds pineapple grilled
• 1 small apple shredded
• 1 cup strawberries
• 1/2 cup raspberries
• 1/2 cup blueberries
• 1/4 cup almonds crushed
• 1/4 cup pumpkin seeds

1. Preheat oven to 400F. Line a baking tray with parchment paper.
2. In a food processor combine ingredients for falafel.
3. Scoop one heaping tablespoon at a time onto a baking tray lined with parchment paper. Drizzle falafel balls with olive oil and bake on 400F for 20 minutes on one side then turn and cook for another 10 on the other side.
4. Blend ingredients for sauce in a blender or food processor.
5. Assemble salad bowl with any of the following ingredients: chopped rainbow chard, arugula, clover sprouts, red bell pepper, orange bell pepper, grilled portobello mushrooms, grilled pineapple, grated apple, fresh berries, crushed almonds, pumpkin seeds, falafel balls, and sauce.