These were yummy. For lunch I had them room temperature, and for dinner I had some warmed up in the dehydrator for a few hours. Felafel!
To make, use the grater plate on your food blender. Grate 1/2 head of cauliflower.
Remove and return the spin blade. Add to your processor: 1/2 mild brown onion + 1 tsp dried garlic or 1 clove + 1 cup fresh parsley + 1/2 TB lemon juice + 1 1/2 tsp cumin grounds + 1 tsp paprika + 2 TB sesame seeds + 2 flax-eggs. Blend together until well combined. Season well. Roll into small balls and then serve. I served mine with fresh spinach, tomatoes and tahini.