Keto Falafel Pitas
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)
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.