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
Hannah says
Melissa you are a Goddess! These are SO DAMN GOOD. Next time I will have to make double the recipe because they were just inhaled at dinner.
Mellissa Sevigny (sevimel) says
Thanks Hannah! I love these too and I’m so glad you liked them! :)
Therese says
Delicious! I have just started eating along the primal/paleo style and am having a hard time reconciling myself to all the meat, so this was perfect. My husband and I both liked it. We served it with a salad of chopped tomatoes, chopped cucumbers, chopped greek olives with red wine vinegar and olive oil. It was great, so thank you!!
Mellissa Sevigny (sevimel) says
Sounds like a yummy salad! Glad you enjoyed these, I don’t like to eat tons of meat either but it’s not easy to be low carb and not eat meat with every meal. I’m always looking for hearty alternatives and will work on more meatless recipes in the future. Thanks for taking the time to comment!
Erin says
OH my! These are so delicious! Thank you for creating such great tasting food using natural ingredients! My health depends on it! :)
Mellissa Sevigny (sevimel) says
Mine too! ;) You’re welcome and I’m so glad you liked them!
Paul Halliday says
… at last, I made it!
https://lh3.googleusercontent.com/-vcNM0n8fHqU/T4XttErRDBI/AAAAAAAASpo/q6MvcudSMNg/s1024/DSC_0015.jpg
Wow! Fantastic!
Mellissa Sevigny (sevimel) says
Thanks Paul, glad you liked them!
gwenjj says
Any chance these would still be good baked instead of fried? I’m just so lazy sometimes!
Mellissa Sevigny (sevimel) says
This is pure speculation because I haven’t tried it, but I think it could work. The biggest issue I see with it is getting the nice crunchy crust on them. Maybe if you brush or spray them with oil first? They’d still be tasty either way, but the crunchy crust is where it’s at…
Tiffany Youngren says
I am so excited to try this!! Yum!!! Also took the links to the hummus, which also looks like a “must try”. Thanks!
Mellissa Sevigny (sevimel) says
Can’t wait to hear what you thought of them, as well as the hummus! Enjoy!
Anonymous says
These are fantastic! I served these with a greek-ish salad on the side – yummorama. My 13 y/o just requested this to be her birthday dinner…and she hasn’t liked anything lately. anything. Thank you so much!!!
Mellissa Sevigny (sevimel) says
Passed the picky teenager test??? Awesome! :)
Mary says
Liked this a lot! Topped it with a bit of Greek yogurt.LOVE your blog, can’t wait to try all the low carb dishes!
Mellissa Sevigny (sevimel) says
Thanks Mary! Glad you liked it!
Anonymous says
WOW. I really mean it. I can’t believe how much that tasted like a true falafal. Many thanks! I served it with a cucumber and tomato salad and some Tzatziki sauce. Perfection!
Mellissa Sevigny (sevimel) says
Right???? I couldn’t believe it either – that’s why I was so excited about it! Glad it worked out so well for you and thanks for the feedback!
Lauren says
This looks great! It’s going on my list of stuff to try. Cauliflower is so versatile!
Mellissa Sevigny (sevimel) says
Hope you like them Lauren! I’ve got a batch of cauli in the microwave as we speak and I’m going to make more of these tomorrow!