These flavorful keto falafel balls are made with a combination of cauliflower, almond flour, herbs, and spices, providing a nutritious and satisfying alternative to traditional chickpea falafels. Learn how to make crispy on the outside, tender on the inside low carb falafel.
Preheat your oven to 400F/200C and line a baking sheet with parchment paper.
Begin by preparing the cauliflower. Cut it into florets and place them in a food processor. Pulse until the cauliflower reaches a rice-like consistency, then set it aside.
In the same food processor, add 1 medium chopped onion, 2 garlic cloves, and 1/4 cup fresh parsley. Blend until they are finely chopped.
Return the cauliflower rice to the food processor and add 1/2 cup almond flour, 2 large eggs, 1 tsp xanthan gum, 1/2 tsp ground turmeric, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp oregano. Blend until all the ingredients are well combined.
Take 2 tablespoons of the mixture and shape it into falafel balls. Place the falafel balls onto the prepared baking sheet.
Bake the falafel in the preheated oven for approximately 18- 20 minutes, or until they turn golden brown.
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Notes
This recipe makes about 24 falafels, so a serving is about 4 keto falafels.If your dough looks too wet, add 1-2 tablespoons of almond flour to the moisture.