AN AMAZING LOW-CARB ALTERNATIVE TO THE REAL THING!
Crunchy on the outside, soft on the inside. These would be perfect tucked into a warm pita, and topped with tons of tahini dressing, hummus and pickled veggies.
This recipe is a healthy take on the classic deep-fried version, which some might find a little tough to digest.
The way we recommend preparing them is in an oven, but if you have an air-fryer, that should work well too! Quick note, you don't want to skimp on the herbs!
- 1/2 cup finely chopped onions
- 3/4 cup almond flour
- 3 tbsp coconut flour
- 2 eggs (replace with flax/chia eggs for plant-based version)
- 4 garlic cloves, minced
- 3/4 packed cup of fresh flat-leaf parsley
- 1/4 cup fresh cilantro
- 3 tbsp white sesame seeds
- 4 tsp coriander powder
- 4 tsp cumin powder
- 1/2 tsp turmeric
- 1 tsp sea salt
- 1/2 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 1/2 medium head of cauliflower, minced (or about 2 packed cups of cauliflower rice)
- 2 tbsp olive oil
- Ri’s Red Chili Sauce as a dip
- Preheat oven to 190C/380F. Line a baking sheet with parchment paper.
- In a food processor, blend together all the ingredients, except the cauliflower and olive oil (yes, even the eggs).
- Blend until all the herbs are minced well.
- Once the herbs are minced, add in the minced cauliflower/cauliflower rice and pulse until combined.
- Transfer into a bowl and give everything a nice mix.
- Form the falafel dough into 1 to 1.5-inch round balls.
- Use a pastry brush and brush each falafel with olive oil. An olive oil spray works too.
- Cook for 15-20 minutes then flip the falafels.
- Brush with more olive oil and cook for another 15-20 minutes.
- Serve with your favorite salad, low-carb flatbread, and some homemade tahini dressing