So it’s two for one day over here at IBIH! Why are you getting a bonus post today? Because I just couldn’t sit on it for another day, that’s why!
Recently I posted this low carb hummus recipe, and in the post I mentioned having an idea for a cauliflower-based falafel. Well I had so much cauliflower in my fridge that I finally decided to start testing it out this afternoon.
I wasn’t really sure how I was going to go about it, just had a few theories on what might work and what wouldn’t. I figured I’d at least start today, but never dreamed that it would turn out as well as it did on the first try!
This cauliflower-based low carb falafel recipe is so good that it was all I could do not to burst into song like a Disney princess when I took the first taste of it.
I wanted the crunchy texture of a chickpea-based falafel so I started with raw cauliflower, first roughly chopped, and then ground in the food processor. I was worried that it would be too mushy when it cooked, so to keep the chickpea-like texture, I thought maybe ground almonds might do the trick.
I used the slivered almonds you can buy in the baking section of most grocery stores and ground them to a still slightly chunky texture in my magic bullet. To that I added the classic flavorings of falafel, a little heavier on the cumin to hide any cauliflower flavor.
To help bind it I used coconut flour and eggs.
When I formed them they held together well, but I never dredged them and I worried that they wouldn’t brown. As you can see by the picture they DID and perfectly!
Super crunchy like falafel should be! And the interior texture was so good – the slight crunch of the nuts mimicked the chickpeas unbelievably well! The real test though, was whether or not I could get them by my husband and four year old son. Hungry Jr. pronounced them “delicious” and Mr. Hungry never even tasted the cauliflower!
This is a major win for me because he HATES cauliflower and can sniff out even a hint of it like a cadaver dog in a cemetery. So when he got home from work I’d already cleaned up the evidence and had him taste one. He thought they were great except for the slight crunch of the nuts which is a weird thing he has.
Never caught the cauliflower though and was surprised when I told him. YYESSSS! In your FACE!!! (LOL, just kidding! I didn’t really say that but I did think it and do a mental victory dance!) They really are THAT good!
I can’t wait for you guys to try them and tell me what you think! If you like falafel, I think you’ll really enjoy them. If you’ve never tried falafel, then you’ll really REALLY enjoy them! Heck if you have a mouth, you are going to enjoy them!
Keto Falafel with Tahini Sauce (Gluten Free)
- Total Time: 30 minutes
- Yield: (8) 3" patties
- Diet: Diabetic
Description
A Keto Falafel and Tahini Sauce recipe with a taste and texture that beautifully mimics the real thing! Gluten free, Low Carb, Keto.
Ingredients
- 1 cup raw cauliflower, pureed
- 1/2 cup ground slivered almonds
- 1 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 large eggs
- 3 tablespoons coconut flour
- Tahini sauce:
- 2 tablespoons tahini paste
- 3 tablespoons water
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt, more to taste if desired
Instructions
- For the cauliflower you should end up with a cup of the puree. It takes about 1 medium head (florets only) to get that much. First chop it up with a knife, then add it to a food processor or magic bullet and pulse until it’s blended but still has a grainy texture.
- You can grind the almonds in a similar manner – just don’t over grind them, you want the texture.
- Combine the ground cauliflower and ground almonds in a medium bowl. Add the rest of the ingredients and stir until well blended.
- Heat a half and half mix of olive and grapeseed (or any other light oil) oil until sizzling. While it’s heating, form the mix into 8 three-inch patties that are about the thickness of a hockey puck.
- Fry them four at a time until browned on one side and then flip and cook the other side. Resist the urge to flip too soon – you should see the edges turning brown before you attempt it – maybe 4 minutes or so per side.
- Remove to a plate lined with a paper towel to drain any excess oil.
- Serve with tahini sauce and a tomato & parsley garnish if desired.
- Tahini sauce: Blend all ingredients in a bowl. Thin with more water if you like a lighter consistency.
Notes
Approximate net carbs= 5.5g
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Stove top
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 patties
- Calories: 203
- Fat: 14g
- Carbohydrates: 11g
- Fiber: 5.5g
- Protein: 6g
Leigh says
So excited to find this blog. I can’t wait to make these. Do you think these could be made and then put in a freezer bag to be pulled out when you wanted to make a few? I am eating gluten free and trying paleo/low carb, and your recipes are a welcome change from most. Thanks! Oh I live in NC
Mellissa Sevigny (sevimel) says
Hi Leigh and thanks! I think you probably could freeze them though I haven’t tried it. You could try freezing the patties formed but uncooked, or even fry them and then cool and freeze them and bake them for 10-12 minutes right out of the freezer to heat and crisp them up. In fact, I think I’m going to experiment with that theory myself! Let me know if you try it and if it works or not!
Shadaan says
I made these before and they were heavenly. So thank you for the recipe.
However before travelling,I made the falafel “dough” without the eggs and froze it to use later.
After defrosting,I added the eggs and a tad coconut flour as the dough looked too wet. But frying them, they opened up and turned a mess in the oil. So added more coconut flour ,shaped them and put them back in the freezer for 10 mins. Will fry them soon and update.
Any tips or hints how to rectify these..
Mike says
This looks really good. Plus it’s full of good and healthy ingredients…I’m definitely going to give it a try!
Mellissa Sevigny (sevimel) says
Thanks Mike – I’m still really excited about them! I hope you like them and will let us know how they come out!
hazygirl_8 says
Thanks for the recipe! Made these for lunch today and they were really tasty :) Cauliflower is pretty hard to get hold of where i live and i’m really glad i used it this way. Cheers
Mellissa Sevigny (sevimel) says
Thanks for the feedback! Sorry for you that you can’t get cauli easily! I remember in CT a few years ago it was $4 per head and up. My mother in law called me the other day because she found it at a local Aldi’s down here in SC for 89 CENTS a head! I didn’t get any because I’d already stocked up at 2 bucks and thought that was a good deal! Going to try growing my own this year for the first time – maybe you can too. Love it! :)
Tarah @ What I Gather says
I often complain about how much I miss falafel. I cannot wait to try this! I used to love falafel with tahini, lettuce, tomatoes and onions. So good!
Mellissa Sevigny (sevimel) says
When we used to go to NYC and walk around it was one of my favorite things to get from the food trucks! Even if we had dinner plans I always got some! So crunchy and delicious! I really love this version though and I hope you will too! Let me know if it satisfies your craving!
Maulbeere says
It satisfied mine! I’ve missed falafel since I developed an allergy to all beans, including chickpeas. These are amazing. I doubled the garlic, and upped cumin and coriander in mine by about 50% just because I like them that way. Gorgeous.
Matt Sevigny says
I just ate the falafel because you were excited and I didn’t want floor spice put into the things you make for me. Plus, you sabotaged my senses by adding the nuts and so I wasn’t focused on cauliflower detection. Well played……
Mellissa Sevigny (sevimel) says
Well now that I know the nuts worked maybe I’ll try to sneak some broccoli by you next. You’ll never see it coming…then WHAM! Broccoli!! (rubs hands together cackling evilly)
Anonymous says
Mellissa, these sound outstanding! What a fantastic recipe. As usual, you’ve come up with an original and exciting idea. HOWEVER…..I have a theory on why Matt didn’t pick up on the cauliflower. You see, he stopped by our house on the way home last night. As he walked in, he nearly fainted as he let out a huge, “PHEW! What’s that sink?…cabbage?….cauliflower?” I had just roasted two large heads of cauliflower and the house was filled with it’s…uh……essence. So, my theory is that Matt’s nostrils experienced cauliflower sensory overload and didn’t have a chance to reset before tasting your falafel. Ha! Great job!! Can’t wait to try these…..when are you coming over? :o) XO Your mom-in-law
Mellissa Sevigny (sevimel) says
I almost brought you the leftovers this afternoon. But then I ate them instead. They were delicious! ;)
Cici says
I absolutely love this comment!
Paul Halliday says
What a cool idea! Falafel is often too dry inside, but I bet these are nice and moist.
Mellissa Sevigny (sevimel) says
Hey Paul! You are right that they are sometimes too dry and crumbly, and these definitely were not. I hope you try them because I’m interested in hearing what you thought. I liked them even better than the real thing which was a surprise to me!
Jenny Yelle says
This looks so yummy!!! Because I am Greek, I always cook a Mediterranean themed Easter dinner, and these will be the perfect compliment to the meal… Thank you! I love your blog & e-mails!
Mellissa Sevigny (sevimel) says
Thanks Jenny! I hope your family enjoys them and you’ll let us know how they come out!
Tim Newcome says
Wow….not only does that look delicious and interesting but excellent writing. I’m going to clip this and try it sometime. Actually I have put out a call to my FB friends to see if any of them can cook it for me, and send me a serving. Do you think they would reheat ok?
Mellissa Sevigny (sevimel) says
Thanks Tim! Actually I ate a few for lunch cold today and they were still great so you should be ok if you can actually get anybody to make them for you! :)
Doris says
I almost want to go make them right now, but it’s nearly 11 pm and I would wake others up. So, I will have to wait until tomorrow. I am also probably going to do your cookies, and make a pizza tomorrow. It’s going to be featst time, and all your recipes!!!
Thanks, Melissa. We are so blessed to have you!
Mellissa Sevigny (sevimel) says
Thank YOU Doris! I hope you guys liked them!