Cauliflower, Quinoa and Spinach Falafels

I love falafals.. For many reasons but randomy for a start they’re round (I’ve always had a weird penchant for round food stuffs; tomatoes, grapes, olives etc) Plus they’re tasty, protein packed and most importantly I usually eat them with some of my favoutire foods; hummus, flatbread, salad, pickles etc. Enough said.

These green little balls are made from cauliflower, cooked quinoa, ground almonds and spinach. The result is delicious and not dry at all. You could swap the quinoa for chickpeas or cooked brown rice and that would be delicious too.

I served them with buckwheat flatbreads, hummus and a new crunchy slaw – celeriac and beetroot with pomegranate and a sharp and sweet dressing of wholegrain mustard, apple cider vinegar and a dash of maple syrup. You’ve got to try this one – it’s so good.

Celariac slaw

Cauliflower, quinoa and spinach falafals

I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  2 servings
  60 minutes preparation time
  35 minutes cook time


  • 1 cup cauliflower broken up
  • 1/2 cup cooked quinoa
  • 1/2 cup ground almonds
  • 2 tbsp buckwheat flour
  • 1/2 tsp Himalayan salt
  • 1 tsp chilli flakes
  • Black pepper
  • 1 tsp cumin seeds
  • 3 garlic cloves
  • 1/2 tsp baking powder
  • 2 tbsp olive oil
  • 2 big handfuls spinach
  • Handful coriander
  • Squeeze lemon juice   
  • Celeriac and beetroot slaw:
  • 2 cups celeriac (sliced into very thin slices)
  • 1 cup beetroot (sliced up finely)
  • Handful pomegranate Dressing;
  • 2 tbsp or organic apple cider vinegar
  • 2 tbsp olive oil
  • 1 heaped tsp wholegrain mustard
  • 1 tsp maple syrup
  • Good punch himaylan salt
  • Black pepper



  1. Add all the ingredients to your food processor and blitz until everything comes together. 
  2. Roll into balls and place on a baking tray, then into the fridge to firm up a little – approx. 30 minutes. 
  3. Pre heat you oven to medium them bake for 35 minutes turning half way through. 

 Celeriac and beetroot slaw; 

  1. Add celeriac, beetroot and pomegranate to a bowl. 
  2. To make the dressing add the ingredients to a jar, pop on the lid and shake to combine. 
  3. Pour the dressing over the veg and mix well to combine everything. 

To serve; 

  1. Great with my buckwheat flatbreads, hummus and dukkah.


  1. Lieselot on December 22, 2015 at 6:09 pm

    This recipe is great, I made it today and it’s absolutely delicious. I must admit though that I swapped the almonds for abduki-beans, since I already eat a lot of nuts and they’re not so student-budgetproof :).
    Thanks a lot for your marvelous recipes!

    • Niki on December 22, 2015 at 10:44 pm

      Hey there!
      So glad you liked them.. Love your bean swap – genius!
      And thank you so much ????

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