Servings: 3 · Prep Time: 10 mins · Cooking Time: 18 mins
Total Time: 28 mins
Dinner | Keto
This keto-friendly falafel is made with ground almonds, riced cauliflower and both fresh and dried herbs and spices. This is a great option for snacking and meal prepping - perfect for adding to lunch salads or served in between meals with your favourite low carb dip!
- cauliflower rice (2 cups)
- tahini (1 1/2 tsp)
- lemon juice (1 tsp)
- lemon zest (1 tsp)
- garlic (1 clove minced)
- red onion (1 tbsp roughly diced)
- ground cumin (1 tsp)
- ground coriander (1 tsp)
- chilli powder (1 tsp)
- fresh coriander (1 tbsp roughly chopped)
- fresh parsley (1 tbsp roughly chopped)
- egg (1 medium)
- ground almonds (1/2 cup)
- sea salt (1/2 tsp)
- black pepper (1/8 tsp)
Preheat the oven to 200 degrees Celsius, 180 for fan assisted.
Squeeze the riced cauliflower in a paper towel or clean tea towel to remove any excess liquid.
Add all of the ingredients to a food processor, apart from the egg. Pulse very briefly to combine.
Add the egg and pulse again to combine. The mixture should be fairly coarse but easy to roll - do not over process.
Divide the mixture into 12 even portions and roll into into balls.
Arrange the falafel across the greased baking tray and transfer to the oven to bake for 18 minutes or until cooked through and golden brown all over.