The Pioneer Woman Tasty Kitchen
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Keto Falafel (Paleo, Gluten-free)

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Level: Easy

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Description

Finally! A falafel that is low-carb, paleo and chickpea free! These healthy little balls of deliciousness are made from basic ingredients like cauliflower, walnut meal, coconut flour, eggs and spices. They perfectly replicate the taste and texture of traditional falafel but without the carbs or legumes.

Ingredients

  • 1 cup Cauliflower Florets (about 170g)
  • ½ cups Walnut Meal
  • 2 Tablespoons Sesame Seeds
  • 2 Tablespoons Coconut Flour
  • 1 Tablespoon Ground Flaxseed
  • 1 Tablespoon Ground Cumin
  • 2 teaspoons Ground Coriander
  • ½ teaspoons Salt
  • ½ teaspoons Garlic Powder
  • 2 Tablespoons Freshly Chopped Parsley
  • 2 whole Eggs, Beaten
  • 3 Tablespoons Oil, For Frying

Preparation

Pulse cauliflower florets in a food processor or high-speed blender until it resembles a riced texture.

Add the cauliflower, walnut meal, sesame seeds, coconut flour, flax, cumin, coriander, salt, garlic powder and parsley to a medium bowl and stir to combine. Fold in the beaten egg and stir until the mixture binds together. Form mixture into 10 equal balls (about 2-3 tablespoons of the mixture for each ball) and set aside on a plate.

Heat the oil in a large nonstick pan over medium-high until quite hot. Drop a small crumb of the mixture onto the pan. If it sizzles, the pan is ready.

Place the falafel balls in the pan and cover with a splash guard. Cook for a few minutes before rotating the falafels to another side*. Repeat this process until they have been browned all the way around.

Remove falafel balls from the pan and place on a paper towel to absorb any extra oil. Let them cool slightly before serving- they will be quite hot inside!

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