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
Michelle Whitfield says
I made these today…..yummy! I didn’t measure the spices, I just eyeballed it. Could have added more salt.
Samantha Liner says
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!
Melanie says
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!
Navjot Kaur says
try indian grocery store.. they will have it for sure. its one of our staple spice
Jennie says
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!
Pam says
I wanted to tell you that we tried this recipe and it is wonderful! Will definitely be making this one again.
SST says
I was wondering if the nutritional data includes the 1/2 cup of oil for frying and the tahini sauce.
Mellissa Sevigny says
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.
SST says
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!
Janet says
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
Janet says
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!
Mellissa Sevigny says
So glad you liked these Janet! I haven’t made them in ages, but your comment inspired me to get the stuff today! ?
SST says
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!
Oliver says
I just made these and they are excellent!
Trying to become a vegetarian and staying in ketosis so these are a life saver!
Virginia says
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!
Bronwyn says
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!!