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
Crissy says
Eating these with your hummus now, so so yummy! Thanks for the recipe :)
Karen in Ithaca says
I just made these faux-lafel and am really impressed with their texture and flavor. In addition, my carb- loving kids thought they were yummy.
Mellissa Sevigny says
So glad you guys liked them Karen! It’s been SO LONG since I’ve made them, I really have to add them to our menu soon!
ladyp1234 says
Yum, these are delicious! Fantastic recipe. Thank you.
Melissa says
Do you think I can sub something for the eggs? I can’t have them and ooooh do I want me some falafel!
Debbie says
I bookmarked this recipe months ago and finally got around to trying it. Unfortunately, I didn’t remember that I am out of cumin and coriander until I started mixing the ingredients… oops! I compensated with extra parsley and added black pepper, sweet paprika, and spicy paprika. I figured it wouldn’t taste falafel-like without the cumin, but maybe it would still be salvageable as a vegetable patty? The result was fantastic! The texture is exactly like felafel (I live in the Middle East, so I know!). Even without the cumin and coriander it still tasted similar to its namesake. This recipe is a winner and was immediately copied down into my recipe notebook. They are very filling and you cannot taste the cauliflower at all (not that I would mind, I like cauliflower). The tehina complements this dish perfectly. Thank you for sharing this terrific recipe!
BabooBabeau says
Made these last night–AMAZING!
Sarah says
i made 2 batches on sunday. one i doubled the almond portion and the other i made as the recipe calls for. i prefer the one with more almond as it is more ‘nutty’ and taste more like a falafel to me. the others without double almond taste a bit soft. i also froze the regular recipe and cooked from frozen which could also contribute to the texture?
jenwang881 says
I would like to try this recipe but I don’t have any coconut flour. Can I substitute with rice/wheat/white flour?
Mellissa Sevigny says
Yes, you can use pretty much any flour in this recipe. Enjoy!
Anna says
By the way – I happened to add 1/2 tsp tumeric and this made the faux-lafel yellow on the inside, just like the real ones!
Mellissa Sevigny says
Awesome idea on the turmeric! Love that, thanks for sharing!
Anna says
I finally tried these – YUM! Thanks for this brilliant and original idea! Some of them fell apart though. Nothing a bit of locust bean gum won’t fix.
Mellissa Sevigny says
Never tried the locust bean gum Anna but thanks for the tip!