Keto Falafel
User Reviews
4.9
42 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
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Total Time
40 mins
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Servings
5
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Calories
256 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Keto Falafel
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These keto falafel are a delicious appetizer or snack - or enjoy them with a salad for lunch or dinner! A fragrant, tasty vegetarian recipe that's perfect for summer. Or any time when you're craving falafel!
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Ingredients
- 1 cauliflower 350g florets / 3 cups cauliflower rice, small
- ¼ cup of each / 15g each parsley chopped, fresh
- ¼ cup of each / 15g each Coriander chopped, fresh
- 3 garlic minced, cloves
- 1 onion ¼ cup / 40g, finely chopped, small
- ½ cup / 50g almond flour
- ½ tbsp each ground coriander cilantro
- ½ tbsp each sesame seeds cilantro
- ½ tsp each cumin
- ½ tsp each dried oregano
- ½ tsp each pepper
- ⅓ teaspoon cayenne or turmeric
- 1 tablespoon lemon juice
- 1 teaspoon salt sea salt
- 2 egg large
- 1 tablespoon olive oil + 2-3 tablespoon for drizzling before baking
Tahini sauce
- 2 tablespoon tahini
- 1 garlic small, clove
- 1 tablespoon lemon juice
- 2 tablespoon water ice cold
- Pinch sea salt flaked
Instructions
- Preheat the oven to 200C / 400 F.
- Place the cauliflower florets in a food processor and pulse until a rice consistency.
- Transfer to a heatproof bowl and microwave on high for 5 minutes. Allow to cool slightly and transfer to a muslin cloth, fine tea towel or strong kitchen roll and squeeze out as much water as possible. This is important to help the falafel stay tougher.
- Heat 1 tablespoon of olive oil in a non stick frying pan. Fry the onion for 2 - 3 mins on a medium heat until soft. Add the garlic and fry for 1 more minute until fragrant.
- Add the cauliflower and onion mix to the mixing bowl along with all the spices, seasoning, lemon, eggs and 1 tablespoon of olive oil. Mix to combine. Roll / press into balls and place on a greaseproof lined baking tray. Sprinkle with sesame seeds and drizzle or brush over a good covering of olive oil.
- Bake for about 25 minutes or until golden on the outside and soft in the middle and to your liking. (Start checking from about 15 minutes as depends how big you make your falafel as to how long they take.) They will also firm up as they cool.
Tahini Sauce
- Place all the ingredients in a mixing bowl and mix with a hand balloon whisk. This will stop the tahini splitting. Drizzle tahini over the falafel before serving or serve on the side.
Notes
- Net carbs: 4.8g per serving without tahini sauce. Makes 15 falafel.
- I calculated 3 falafel per person = 5 servings in total.
- Including the tahini sauce: 5.9g net carbs per portion.
- Storage: Store in the fridge for up to 3 days.
- Don't cut corners when squeezing the cauliflower rice! Squeeze, squeeze, and when you think you're finished, squeeze once more! This is important to make the falafel more robust.
- Note - if you find that the dough is too wet to work with, add 1-2 tablespoon more almond flour. This could happen if you squeezed less water out of the cauliflower than I did.
- Tip: Make sure you brush on olive oil before you bake them. This will keep them nice and moist and makes them super tasty.
- Make sure you brush on olive oil before you bake them. This will keep them nice and moist and makes them super tasty.
- Note: I tested 2 cooking methods - pan-frying and oven baking. The oven method yielded firmer falafel. If you want to pan-fry, I recommend that you increase the almond flour to ⅔ cup / 70g to make the falafel sturdier.
Nutrition Information
Show Details
Calories
256kcal
(13%)
Total Carbohydrates
9.8g
(3%)
Protein
7.8g
(16%)
Fat
22.3g
(34%)
Saturated Fat
3.2g
(16%)
Fiber
3.8g
(15%)
Sugar
2.6g
(5%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Total Carbohydrates | 9.8g | 3% |
| Protein | 7.8g | 16% |
| Fat | 22.3g | 34% |
| Saturated Fat | 3.2g | 16% |
| Fiber | 3.8g | 15% |
| Sugar | 2.6g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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