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.
MY LATEST VIDEOSTo 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!
Low Carb Falafel with Tahini Sauce (Gluten Free)
- Yield: (8) 3" patties
- Category: Entree
- Cuisine: Falafel
Ingredients
- 1 cup raw cauliflower, pureed
- 1/2 cup ground slivered almonds
- 1 Tbsp ground cumin
- 1/2 Tbsp ground coriander
- 1 tsp kosher salt
- 1/2 tsp cayenne pepper
- 1 clove garlic, minced
- 2 Tbsp fresh parsley, chopped
- 2 large eggs
- 3 Tbsp coconut flour
- Tahini sauce:
- 2 Tbsp tahini paste
- 3 Tbsp water
- 1 Tbsp lemon juice
- 1 clove garlic, minced
- 1/2 tsp 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.
Nutrition
- Serving Size: 2 patties
- Calories: 281
- Fat: 24g
- Carbohydrates: 5g net
- Protein: 8g
317
Seriously I could not believe how fantastic these were! The only change I made was instead of using tahini sauce I put a healthy sized tablespoon of tahini right in the mix. Really fantastic. Thank you for the recipe. I am off to buy more cauliflower now :)
Plant based vegetarian. I was looking for something without beans or flour…The cauliflower dried out wonderfully..The spices..spot on..color… and texture…yup a falafel…yup excellent
★★★★★
Oh my goodness! I love falafel and now I love you! Thank you so much for this recipe. I purchased your cookbook “Keto for Life” and have loved every recipe. This one is my absolute favorite! You’re brilliant! Thank you so very much!
I’m seriously amazed by this recipe! Hubby even liked these and he HATES cauliflower! And he’s a falafel junkie! Delicious!
Do you think I could use almond meal instead of coconut flour. We have a coconut allergy to consider. Does anyone know the substitution ratio? I know that I would need more almond meal than coconut.
These were amazing! Better than the real thing.
★★★★★
I followed all recipe except I had whole almonds on hand so I just chopped them up a bit AND I used flax “eggs” (since I avoid chicken eggs).–so, yes, you can make this vegan! This recipe was amazing. My husband was delighted as falafels are one of his favorite international foods and we are reducing carbs. Thank you! I do want to mention that due to my work schedule, I had to mix up the falafel ingredients in advance and refrigerate before frying. It worked wonderfully. I am a bit confused on how much oil to put in the skillet. Did I miss that in the instructions?
★★★★★
I was just wondering if using a flaxseed egg would work. THanks for the tip:)>
Sounds awesome! Can I sub almond meal or while almonds and pulse more? Don’t have any slivers on hand lol
Loved this and I don’t even like falafel! I must have Donne something wrong though becuse I see no other comments regarding the issues I had. I weighed my batch in order to make sure each piece was the correct size but mine were far from hockey puck size and Moreno along the size of a golf ball. They were still very filling and I can’t imagine what I did becuse I followed the instructions to a tee. Also, does Thani come in different thickness? I had to toss the first batch of sauce becuse when the water was added it was nothing more than thani tinted water. I used far less water in AE cold batch and it was wonderful just curious why I seem to be the only one with these issues. My cauliflower husband could not believe it didn’t include chickpeas. I’ll definitely make again,
Sorry for the typos the entry on my iPad wasn’t was a bit choppy😕
I’m not sure how weighing them would make sure they are the right size – I didn’t mention weight anywhere in the post that I could see when I reread this. If you didn’t stir your tahini well then there is probably a solid lump at the bottom of your jar – once you stir it in then your tahini will be thicker and so will your resulting sauce. Glad you liked the flavors though!
I think she weighed the mix to get eight equal portions and those didn’t come up to hockey puck size. That’s how I understood it at any rate.
Hi there! This recipe sounds absolutely fantastic and as I am throwing a Mediterranean themed low-carb dinner party next Saturday, I’d like to try this. The only question I have: I am making this for 10 people and have a starter, side, and desert to take care off, too. Has anyone tried to make these and then heat them up in the oven later? I would hate it if they turned out too dry, but don’t want to serve them cold either, as we are already having gazpacho as a starter. Any tipps would be greatly appreciated, thank you!:)
Had to revisit this site to leave a comment. Wow!
This is a fantastic recipe!! Thank you!
I’m seriously impressed and prefer them to ‘normal’ falafel! All the flavour and none of the dryness.
I felt a little nervous about how they would turn out as I baked them to avoid the oil and they browned-up beautifully! (180 celsius for 30 minutes – in a rubbish oven, I’d start at 20 mins if you have a good one!),
I also used ‘flax eggs’ to make the recipe vegan and that worked great.
I blitzed up a bit of extra cauliflower and used it make a tabbouleh-style salad to go with it, which was a perfect accompaniment!
Thanks again, I think this will become a regular in my kitchen!
★★★★★
I made these today…..yummy! I didn’t measure the spices, I just eyeballed it. Could have added more salt.
★★★★★
Made this recipe twice in two days it was so good! We’ve been craving falafel and this was absolutely perfect and so easy to make. Thank you for sharing this great recipe!
★★★★★
I just came across this recipe today and the one thing I miss on keto is falafels. I know it says 1 cup puréed cauliflower. Has anyone used packaged riced cauliflower to make this instead and do I still use 1 cup? And I’ve been having trouble finding ground coriander. Can I use fresh cilantro instead? I’ll probably try it. I can’t wait to make this!
try indian grocery store.. they will have it for sure. its one of our staple spice
these were really good, I still feel very happy about our wonderful dinner. The tahini sauce was super yummy with them. I fried them in Coconut oil and grapeseed oil mixed. We had a salad and cucumbers with supper too. I will definitely add these to our grain free routine. Thank you!
★★★★★
I wanted to tell you that we tried this recipe and it is wonderful! Will definitely be making this one again.
★★★★★
I was wondering if the nutritional data includes the 1/2 cup of oil for frying and the tahini sauce.
An estimate of absorbed oil is included (though you don’t need half a cup to make these) and while it’s been a long time since I posted this so I don’t specifically remember, I always include the sauces in the nutrition info – or I’ll make a specific note saying I didn’t and why, which I didn’t do here so it’s safe to assume yes.
Thanks. I made these and they are terrific! I cannot taste the cauliflower at all. I count calories as well as carbs, so I ended up baking these at 350 for 15 mins. then turned them over and baked another 8 mins. and they are really good. I served with plain yogurt as a dip and am a happy camper!
★★★★★
Any chance you know the net carb count of just the falafel sans sauce? I am not using the tahini sauce and was wondering. Didn’t know that you included it in the previous nutrition info until I read the comments! Who knew I could have been eating more of these delicious morsels! haha
Thanks again for your delicious recipes!
Janet
★★★★★
You are a genius with flavors! This recipe is so similar to my high carb garbanzo bean falafels that if you gave these to 100 people and didn’t tell them…they would never ever guess it was cauliflower and almonds! Spot on! I doubled the batch since 2 of us are eating LCHF. Couldn’t wait for dinner, had to try them and I mean I couldn’t stop at just one! Had some tzatziki in the fridge from another meal and dipped them into that….delish!
Thank you for all your recipes…love the blog!
★★★★★
So glad you liked these Janet! I haven’t made them in ages, but your comment inspired me to get the stuff today! 😘
Hi – Love your blog, but wish you would add the nutritional data for fiber and true carbs (not net). It would save many of us time so we wouldn’t have to upload to a recipe builder. Cheers!
I just made these and they are excellent!
Trying to become a vegetarian and staying in ketosis so these are a life saver!
★★★★★
These were amazing. The raw mixture smelled pretty terrible, but the end result was scrumptious. Now I can eat falafels again! Put in a liberal amount of spices!
Oh my goodness. These were fabulous. I was sceptical but wrong. These were amazing, thanks so much for the recipe! I subbed chopped almonds as I don’t have a food processor and used dried parsley. Yummy!!
I made these last weekend and they were absolutely delicious! Thank you so much! I’d love to make them again for my OH but there’s a few things, like others, I’m a bit confused about. I too got a huge amount of cauliflower from my “medium head” (4 cups), so I ended up using 2 cups rather than 1… perhaps that was my first mistake? I left the other ingredients at their original amounts and this made the patties a bit crumbly when I fried them, a couple of them fell to bits. Doesn’t matter, though, because they tasted so delicious, but I’m wondering if you could please confirm the quantities again? I managed to shape 8 x 3″ patties with the 2 cups of cauliflower and I really don’t think I would’ve gotten even close with 1 cup, so should it be 1 cup or 2? Also, how much oil do you use for frying? Is it more a pan fry or a deep fry? Your gorgeous photo has the falafel browned all over, but mine only really browned on the two sides, with the edges still the colour of the batter. Should I have used more oil? Thanks again!
★★★★
Same thing happened to me. After using the Cuisinart, I got about 3 cups,0. I increased everything by double except the egg. They held together well.
She does say “1 cup” cauliflower so forget that she says a “medium head” and proceed. But I always double the whole batch and make 16 of these delicious patties…because they never last long in our house….and why go to all the trouble to only get a meal. They stay great in the fridge and rewarmed in the microwave.
★★★★★
Very good had to make a second batch!
I was sceptical if this would turn out but the family loved it so much I had to make a second batch! Very, very good😋
Absolutely LOVED it – super easy to make and super yummy. My husband (who is a Falafel – lover) rated them as BEST falafels ! Goes super well with Paleo Nane bread and the Zucchini Humus ! Definitely a winner. Thank you
★★★★★
I was looking for a coconut flour falafel recipe when I happened upon this. It sounded divine so I thought I’d try it. They’re fantastic!!! I will mention that being a rebel in the kitchen, I’m incapable of following a recipe as written so I added my own personal touches…I ground fresh kale in with the cauliflower. I used sesame seeds instead of almonds, and I baked them at 425 in a good amount of coconut oil instead of frying them.
I also made an avocado and tahini “hummus” to go with them. My dad’s family is Lebanese so I’ve been making traditional hummus my whole life. But I just started a ketogenic eating plan so needed to 86 the chickpeas. 1 ripe avocado, about 1/4 cup tahini, juice of one lemon, garlic to taste (we use a lot) and dried mint. Blend together. Drool-worthy.
Thank you SO much for this awesome recipe. I can’t wait to try (and of course mess around with) many others!
xoxo
I really needed to comment on this recipe. I have a HATE HATE relationship with cauliflower. I LITERALLY have thrown it up every single time I have tried eating it, all of my life.
it is offensive and disgusting. Cauliflower is the anti christ.
However… in an attempt to add new vegetables, I braved it and made your recipe and I LOVED it!! My husband loved it as well and he is not a huge fan of cauliflower either.
WELL DONE!
WOOT! I consider this a huge victory!!! Welcome to the dark side! :)
I love all of your recipes as so many of your followers do! I have recently made the faux-lafels and they really turned out amazing. The taste and texture were very comparable to the real thing, even better. I left my almonds very slivered like texture and my kids loved them. My only concern was my tahini sauce, it was very salty as the recipe called for 1 tsp of salt. Should I have used table salt instead of sea salt? In future I might even omit the salt altogether. What are your thought. Thanks again for all of your amazing creations!
I use kosher salt which is flaky and probably not as dense as your sea salt, definitely experiment with using less next time – salt is a tough measurement in a recipe because people’s taste is so different and the different varieties can vary so much in how salty they are. Glad you enjoyed the recipe though and thanks for the feedback!
Just like the real thing almost – maybe even better!
Thanks so much – I couldn’t ask for higher praise!
I made these the other night, they were delish. I added curry powder instead of cumin and corriander, just because. They were a little delicate in the pan but after being in the refrigerator overnight they had an even better texture. They were yummy for lunch the next day. Thanks so much for the recipe. Can’t wait to make them for my vegetarian daughter. Who knew a vegetarian and a low-carber eating the same thing!! Love it!
I don’t know how I stumble upon this recipe, and was rather skeptical, but my husband hates cauliflower too so I thought I’d give this a go. SOOOOOO YUMMY! Neither of us could believe they were made of cauliflower! I made a double batch because my head of cauliflower gave me 2 cups when pureed. I’m glad I did because we had 1 batch for dinner (with a big salad) and the 2nd batch for lunch the next day, this time in wraps with lettuce and toms. Instead of the tahini sauce (didn’t have tahini on hand) I topped them with plain yogurt and chopped mint. I’m now going to go through the rest of your recipes – thanks!!!
This has become an absolute favorite go to dish! So glad to have the recipe. I add a bit of yogurt to the tahini sauce as well. MMMMMM!
FYI. I baked mine and they came out pretty good. Not as dark and crunchy as your beauties, but I was happy. I dusted with a little flour and sprayed with cooking spray. Baked 15 minutes per side at 400.
I made this today (after finding the recipe about fifteen minutes before I decided to cook it haha) and it was really good! I was GOING to mention in my comment that the ‘batter’ was really watery and definitely couldn’t be preformed into hockey pucks. I was GOING to mention that for the second half of the batch, I put it through a sieve first and that helped make it more ‘shapeable’….then I got back on your site to comment and realized that I had skipped the coconut flour!! THAT’S why it was watery! Duh! Coconut flour would have sucked that moisture right up.
But I decided to share my dumbness in the comments in case others are out of coconut flour or something — these still work great, let it sit for a little bit to release the moisture then put through a sieve or maybe a nut bag, and you should be good to go! :) Maybe they are fluffier with the coconut flour? I’ll try it that way next time! :)
Thanks Brittany – glad you were able to make these work for you even without the coconut flour! ;)
Made these tonight- they were great! I substituted ground flaxseed with water for the eggs to make the recipe vegan. Fantastic! We loved them!
Hi there, thanks so much for this recipe! My sweetie is type 1 diabetic and can’t really have your typical falafel, since the chickpeas have too many carbs. Every time it would be offered to him, he would only eat one or two balls, and his blood sugar would sky rocket. He showed me this recipe today, and we teamed up to make it, a little unsure since he absolutely detests cauliflower. Let me tell you, we BOTH loved it! He even said it was better than the falafel we had last week made by the Middle Eastern lady down the street. Beating a Middle Eastern family falafel recipe is no easy feat, but you’ve done it. Thanks so much for giving my sweetie something to drool over. It’s hard for him to find treats he can have, so we will definitely put this one in our weekly rotation!
– Melissa Rose
Thanks so much for taking the time to let me know Melissa (great name btw, lol!) To know that he hates cauliflower (so does my husband) and that he still thought it was even better than a truly authentic falafel recipe really makes my day! :)
Yes, he loves them! So glad for this recipe, great work :) Actually making them again right now – which brought me back to this recipe! Great name as well haha :)
I added avocado, which gave them the green falafel color while also giving it a bit more body flavor wise, and they also held together better. I increased the salt by a tad and added some lemon juice. The falafel were fine when added with the zucchini hummus, but the lemon helped them stand on their own. I found they were better in bite sizes and I rolled them in the coconut flour, since coconut flour creates a crisp crust. I was able to achieve the exact color and consistency of a regular falafel this way. I also fried them at 350 and found anything towards the 375 range to give inconsistent results. Great concept, no one knew they weren’t normal falafel.
Is there anything low carb I can use to substitute coconut flour? I’m allergic…
I haven’t tried it Kimi but in theory almond flour would also work fine, maybe an extra tablespoon or two since it’s not as absorbent as coconut flour. Hope you like them!
Great recipe!! I also had A LOT of cauliflower so I doubled the recipe. They freeze very well. Just thaw for 30 sec in the microwave and then pan fry to crisp them up again! Worked great!
Thanks Stephanie, good to know that these freeze well, appreciate you letting us know!!!
Phenomenal recipe! It really is exactly like falafel and completely cauliflower funk free. My teens ate all of the leftovers immediately after lunch. I served it in a Joseph’s low carb pita with lettuce tomato and Trader Joe’s tahini sauce, about 8 net carbs all together and the best and most filling lunch I have had in weeks. I made a double batch and still have a lot of riced cauliflower left, I may be making it again tomorrow.
I thought the jerked ribs were my favorite of your recipes but they have been displaced.
I’m definitely going to try these. I’ve found all the recipes you have given for the menu’s are great. I’m only on week one; but I LOVE it!
What could replace the Coriander? I’m also wondering about the Tahini paste as I don’t know if I will be able to find that.
Thanks for all your work. I’m going to be able to “Make it” this time…I just know it!
You can definitely make it April! There is really no replacement for coriander, but you could just omit it. The tahini paste is really critical to the authentic flavor, but if you can’t find it then let I suppose you could use almond butter – it will have a different flavor but would be somewhat similar. Let us know if you try it and how it comes out!
Make your own tahini with plain white sesame seeds….toast them a bit and put them in the blender or food processor with a little vegetable oil and run until a smooth paste is made. Proceed with the sauce recipe.
★★★★★
Not sure what I did wrong. :( I made the recipe, I thought precisely according to your directions. But I only came out with four 3-inch patties. There was no way that was going to make 8 of them. The only thing I was confused about was the amount of cauliflower. I used what I considered to be a medium head, pulsed it in the food processor as directed. But I came out with way more than one cup of pureed cauliflower. It was at least twice that. Maybe I didn’t puree it enough?? Maybe I should have just used all of it anyway?? What do you think? I have never had falafel before, but these taste great and the texture is exactly as you described. I am thinking that the cauliflower, eggs and coconut flour could work as a great binder in crab cakes and tuna or salmon patties. Oh the possibilities…… :) Thanks for all you do Mellissa. Want you to know that you are extremely appreciated!!!
Thank you Gina! The recipe calls for the one cup so you did that right, but it’s been so long since I’ve made these that I’ll have to test it out again to see about the quantity. Glad you enjoyed the flavor and texture though, thanks for the feedback!!!
Mellissa , this recipe is amazing!!! I haven’t had falafels for years because of my tummys dislike of chickpeas.Now I can have them whenever I want! Thank you ,thank you, thank you!
I am new to your site and I am really enjoying it. The recipes I’ve made so far have all been very good. Keep up the good work, thanks again.
Welcome Sandi, and I’m so glad you enjoyed the falafel! It’s one of my favorite recipes on the blog but it’s been ages since I’ve made it myself – really need to make these again soon! Thanks for taking the time to comment!
I tried your recipe today but being a vegan, I decided to skip the patties part and just cooked it and added rice milk till it cooked and used it the way I would use couscous or lentils with salad. Great recipe, thank you.
This is seriously one of the most brilliant recipes that I have ever tried! This blows falafel out of the water. Thank you for being so smart.
Um…you’re welcome? ha ha! And thanks – so glad you liked it! I haven’t made it in AGES, time to add this one to the weekly rotation again – thanks for the reminder! :)
I just tried these and they are amazing!!! I seriously was waiting to feel sick and gross afterwords finding it hard to believe these were not made with chickpeas ;) Happily I feel great :) Two filled me up! I’m looking forward to leftovers tomorrow. Thanks for a great recipe!!
Made these and just had to say they were AMAZING. Best ever!
I made these tonight for my family but wanted to share my substitution — we’ve got zucchini coming out of our ears from our garden so I actually substituted a cup of raw pureed zucchini instead of the cauliflower (also because I was already using cauliflower “rice” to make a grain-free tabouleh as a side dish). I had to add a bit more almond and coconut flour to account for the added moisture in the zucchini, but otherwise they were FABULOUS. We wrapped them in swiss chard leaves (also from the garden) to make them pita-esque, and topped with the tahini sauce, tomatoes, and red onion. Thank you SO much for this recipe — it was a huge hit!!!
Thanks for the feedback Suzanne! I’m going to try your zucchini version soon, sounds awesome! :)
These were awesome!
I’ve made “falafel” before, chickpea and non-chickpea variations and these were definitely the best.
Thanks :)
I just made these, and they are seriously amazing!! I’m so excited right now over the fact that I can have falaffel again!
However, I think that the size of cauliflowers here in Denmark must be enormous, because I got FOUR cups of cauliflower-rice from one semi-small (imo) cauliflowerhead :D. Oh well, just had to make more falaffel ;)
Hi, great recipe, however do you have a suggestion for an egg free version ?
Hi Coral, I’m not really sure about making it egg free. Theoretically, mixing in 2 Tbl of flax meal (ground flax seeds) or chia seeds would act as a binder to replace the egg, but I’m not sure how much it would alter the flavor. If you try it, do let us know if it works or not and how the flavor is!
Eating these with your hummus now, so so yummy! Thanks for the recipe :)
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.
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!
Yum, these are delicious! Fantastic recipe. Thank you.
Do you think I can sub something for the eggs? I can’t have them and ooooh do I want me some falafel!
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!
Made these last night–AMAZING!
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?
I would like to try this recipe but I don’t have any coconut flour. Can I substitute with rice/wheat/white flour?
Yes, you can use pretty much any flour in this recipe. Enjoy!
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!
Awesome idea on the turmeric! Love that, thanks for sharing!
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.
Never tried the locust bean gum Anna but thanks for the tip!
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.
Thanks Hannah! I love these too and I’m so glad you liked them! :)
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!!
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!
OH my! These are so delicious! Thank you for creating such great tasting food using natural ingredients! My health depends on it! :)
Mine too! ;) You’re welcome and I’m so glad you liked them!
… at last, I made it!
https://lh3.googleusercontent.com/-vcNM0n8fHqU/T4XttErRDBI/AAAAAAAASpo/q6MvcudSMNg/s1024/DSC_0015.jpg
Wow! Fantastic!
Thanks Paul, glad you liked them!
Any chance these would still be good baked instead of fried? I’m just so lazy sometimes!
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…
I am so excited to try this!! Yum!!! Also took the links to the hummus, which also looks like a “must try”. Thanks!
Can’t wait to hear what you thought of them, as well as the hummus! Enjoy!
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!!!
Passed the picky teenager test??? Awesome! :)
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!
Thanks Mary! Glad you liked it!
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!
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!
This looks great! It’s going on my list of stuff to try. Cauliflower is so versatile!
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!
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
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!
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..
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This looks really good. Plus it’s full of good and healthy ingredients…I’m definitely going to give it a try!
Thanks Mike – I’m still really excited about them! I hope you like them and will let us know how they come out!
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
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! :)
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!
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!
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.
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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……
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)
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
I almost brought you the leftovers this afternoon. But then I ate them instead. They were delicious! ;)
I absolutely love this comment!
What a cool idea! Falafel is often too dry inside, but I bet these are nice and moist.
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!
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!
Thanks Jenny! I hope your family enjoys them and you’ll let us know how they come out!
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?
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! :)
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!
Thank YOU Doris! I hope you guys liked them!