Low Carb Falafel Recipes

LOW CARB FALAFEL

Steps:

• Place soybeans, garlic, and onions in a food processor and process until soybeans are very finely chopped.
• Place soybean mixture in a bowl and add remaining ingredients. Mix well.
• Heat oil in a deep fryer or saucepan to 350F
• Drop mixture by spoonfuls into hot oil.
• Fry 4 to 5 minutes or until golden brown.
• Drain on paper towels.
• NOTE 1: Canned black soybeans are available at some health food and low-carb specialty stores. I purchase mine from Eden Foods online store (www.edenfoods.com/store).
• NOTE 2: Xanthan gum is a low-carb thickener available in powder form. I use it to thicken soups, stews, and gravies, and to add body to low-carb baked goods. It's available at a number of online low-carb vendors. I get mine from Authentic Foods (www.authenticfoods.com).

CAULIFLOWER FALAFEL (WHOLE30, KETO, VEGETARIAN)

Steps:

• Preheat oven to 400F.
• Blend sunflower seeds, pumpkin seeds and/or almonds in blender or food processor until powdered. Add in cilantro, parsley and diced onion and pulse until finely minced.
• Add to a large bowl along with all remaining ingredients except coconut flour. Once thoroughly mixed, add in coconut flour by the tablespoon-full until mixture can be formed into balls.
• Form into approximately 1.5 inch balls and place on a cookie sheet. Bake in oven for approximately 20-25 minutes or until the outside is firm and begins to brown slightly.
• Allow to cool for 5 minutes before consuming.

CAULIFLOWER FALAFEL

Steps:

• Heat the olive oil in a frying pan on a medium heat and gently saute the cauliflower rice for 5-8 minutes.
• Remove from the heat and allow to cool.
• Preheat the oven to 180C/350F degrees.
• Place the cauliflower, green onions, fresh coriander, garlic, cumin, ground coriander, egg, salt, pepper and almond flour in a food processor. Pulse for 15-20 seconds for the mixture comes together. If it is too sticky, add more almond flour.
• Shape the mixture into small patties and place on a parchment paper lined oven tray.
• Bake for 30-35 minutes, turning over half-way through until golden and firm.
• Serve with flatbread, salad and tahini sauce.