keto falafel

These yummy Keto Falafel Nuggets are loaded with flavor - just like the real deal! They are a great meat-free vegetarian lunch, dinner or as a snack (straight from the fridge).

Keto Falafel Recipe - Easy Low Carb Vegetarian Nuggets

Onion (roughly chopped)

Garlic

Cilantro

Parsley

Cauliflower

Almond Flour

Cumin (ground)

Salt

Xanthan Gum

Turmeric (ground)

Chili Powder

Sour Cream

Lemon Juice

Garlic Powder

Smoked Paprika

Pepper

Preheat the oven to 200C/400F. Line a cookie sheet with parchment paper and set aside.

Break the cauliflower into florets and place into your food processor, blend into chunky rice texture. Scrape out into a bowl and set aside.

Without cleaning out your food processor, add the onion, garlic, parsley and cilantro. Blend until finely chopped.

Add the cauliflower back in, along with the remaining falafel ingredients. Blend until just combined.

Gently form the mixture into discs, each about 2 tablespoons of mixture. You can also use a cookie scoop for this.

Bake for 35-40 minutes, turning the cookie sheet halfway through.

To make the dipping sauce, add all the ingredients into a small bowl and whisk together.

Enjoy the falafels hot from the oven, or cool and enjoy cold, with a side of dipping sauce.

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&#039;s perfect for summer. Or any time when you&#039;re craving falafel!

Keto Falafel

cauliflower cauliflower

garlic

almond flour

tbsp coriander and sesame seeds ((cilantro))

tsp each cumin, dried oregano, pepper

cayenne

lemon juice

tsp sea salt

eggs (large)

olive oil

tbsp tahini

garlic (small)

tbsp ice cold water

sea salt

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 tbsp 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 tbsp 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.

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.

Tahini Sauce

Since my cauliflower was so big, I made  2 1/2 times the recipe. I squeezed the heck out of the cauliflower and it was nice and dry. When I added the eggs, I should’ve done one less egg because it was way too liquidy and I had to add almost another 2 cups of cauliflower rice (before squeezing) from my freezer!  I love the size (Used a used a 1.5 inch cookie scoop) and that these are more moist than her other recipe. They are a little too salty, but I can work with that ;) 
BTW mine made 12 per recipe not 15 even with the added cauliflower and they were not bigger than hers in the video.

I love these, think they taste better than the original falafel. They are great with yogurt when I am too lazy to make the tahini sauce, thanks for the great recipe

Falafels were delicious. The Tahini sauce wasn’t to my personal taste. Will definitely be cooking the falafels again.

Thanks, Katrin, I just made them and they turned out really well. I steamed the cauliflower for a few minutes in a sieve over simmering water. These are great falafel with really good flavour and texture. And that tahini sauce is completely delicious too.

Absolutely delicious!!!! I only  had coriander, so I doubled that and didn’t put in the parsley, but that was the only change I made. Really tasty on a salad bed for lunch. Not as dry as your regular falafel. Perfect!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750327/iDhdYeiRF.mp4

These keto falafel are so tasty - you won't believe they are made with cauliflower! Seriously, cauliflower falafel taste just like the real deal: crispy on the outside, soft on the inside and packed with plenty of flavour from spices and fresh parsley. This vegetarian recipe works well as a lunch or dinner with a salad or serve as a keto appetizer with the tahini dipping sauce.

Keto Cauliflower Falafel

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Top 2 keto falafel recipes from across the web

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Keto Falafel Recipe - Easy Low Carb...

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