Keto Falafel (Paleo, Gluten-free)

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!