You won’t believe this Keto Falafel recipe is not made with garbanzo beans! This low-carb twist on a classic is perfect for a healthy, meatless meal that doesn’t compromise flavor or texture. These falafels are crispy on the outside, tender on the inside and pair perfectly with a creamy tahini sauce that takes them to the next level. Serve them with store-bought low-carb pita bread (easily found online or sometimes at your local grocery store), and you’ve got a satisfying, guilt-free dish everyone will love!
Ingredients
For the Dipping Sauce:
2 Tbsp. tahini
1/2 tsp. garlic powder
1 garlic clove, minced
1 Tbsp. lemon juice
2 Tbsp. ice cold water
Pinch salt
For the Falafel:
3 cups cauliflower rice
1/2 cup almond flour
1/2 cup fresh parsley
3 garlic cloves
1 onion, chopped
1/2 Tbsp. ground coriander
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. pepper
1/2 tsp. cayenne
2 tsp. salt
2 eggs
1 Tbsp. extra virgin olive oil plus more for drizzle
1/2 cup cilantro
1 tsp. xanthum gum
12 tsp. turmeric
1/2 tsp. chili powder
To Serve:
Low-carb pita bread
Fresh spinach leaves
Tomato slices
Instructions
Mix the dipping sauce ingredients in a bowl. Cover and chill until needed.
Combine the cauliflower and almond flour in a bowl. Set aside.
In a food processor, combine the remaining ingredients except the egg. Process until combined.
Add the mixture from the food processor to the cauliflower mixture and stir until it comes together.
Add the eggs and mix until combined and mixture is smooth. Form into balls or small patties.
Fry the falafel in oil until golden.
Serve in pita bread with tomato, fresh spinach leaves and the tahini dressing.
If you like this recipe, you may also like the following recipes:
Black Bean Cakes with Zesty Corn Salsa
Keto Falafel Pitas
Equipment
- Measuring spoons
- 1 measuring cup
- 1 knife
- 1 medium bowl
- 1 large bowl
- Food processor
- 1 rubber spatula
- 1 mixing spoon
- 1 cookie scoop
- 1 skillet
- tongs
- Paper towels
- 1 baking sheet
Ingredients
- For the Dipping Sauce:
- 2 Tbsp. tahini
- 1/2 tsp. garlic powder
- 1 garlic clove minced
- 1 Tbsp. lemon juice
- 2 Tbsp. ice cold water
- Pinch salt
- For the Falafel:
- 3 cups cauliflower rice
- 1/2 cup almond flour
- 1/2 cup fresh parsley
- 3 garlic cloves
- 1 onion chopped
- 1/2 Tbsp. ground coriander
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1/2 tsp. pepper
- 1/2 tsp. cayenne
- 2 tsp. salt
- 2 eggs
- 1 Tbsp. extra virgin olive oil plus more for drizzle
- 1/2 cup cilantro
- 1 tsp. xanthum gum
- 12 tsp. turmeric
- 1/2 tsp. chili powder
- To Serve:
- Low-carb pita bread
- Fresh spinach leaves
- Tomato slices
Instructions
- Mix the dipping sauce ingredients in a bowl.
- Cover and chill until needed.
- Combine the cauliflower and almond flour in a bowl. Set aside.
- In a food processor, combine the remaining ingredients except the egg. Process until combined.
- Add the mixture from the food processor to the cauliflower mixture and stir until it comes together.
- Add the eggs and mix until combined and mixture is smooth. Form into balls or small patties.
- Fry the falafel in oil until golden. Remove to a baking sheet lined with paper towels.
- Serve in pita bread with tomato, fresh spinach leaves and the tahini dressing.
