Pinto Bean and Cauliflower Falafel Bites with Almond

Steam or boil cauliflower florets 8-10 minutes until very tender and easily pierced with a fork. Drain thoroughly.

Transfer hot cauliflower to a clean kitchen towel. Let cool 5 minutes, then squeeze out as much moisture as possible — this is critical for crispy falafel. Set aside.

Add drained pinto beans to a food processor. Pulse 6-8 times until roughly broken down — small chunks should remain, not a smooth paste.

Add the squeezed cauliflower, egg, garlic, cumin, salt, and black pepper. Pulse 10-12 times until the mixture just comes together but still has some texture. Do not over-process.

Transfer mixture to a bowl. Taste and adjust seasoning — add more cumin or salt if needed. Refrigerate 10 minutes to firm up.

Place chopped almonds in a shallow dish. Working with damp hands, scoop 2 tablespoons of mixture per ball and roll tightly, then flatten slightly into a 2-inch bite.

Press each falafel bite firmly into the chopped almonds, coating all sides. Place on a plate and repeat with remaining mixture — you should get about 12 bites.

Heat a cast-iron skillet or heavy pan over medium heat. Add olive oil and swirl to coat the bottom. Let the oil shimmer and spread — about 1 minute.

Arrange 5-6 bites in the pan without crowding. Cook 4-5 minutes per side until deeply golden and a crust forms. Flip only once when the bottom is firmly set.

Transfer cooked bites to a paper-lined plate. Cook remaining bites in the same pan, adding oil only if the pan runs dry.

Serve hot with tahini for dipping, if desired. These also cool well for meal prep — store in an airtight container up to 4 days.