Keto Falafel
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!
Nutrition Facts
Ingredients
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 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.
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Continue Reading at Sugarfreelondoner →Chef's 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.
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.
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Reviews from the Original Source
Hi Katrin
The recipe looks good and easy and tasty
I was wondering why cauliflower when felafel are traditionally made from chick peas - are chic peas not low carb and not keto??
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.
Did you make this recipe?
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