Israeli Cauliflower Falafel with Tahini Sauce – Keto Recipe (Gluten-Free)

Allergens

Nuts (almond flour)

Ingredients

• 1 medium head of cauliflower, cut into florets
• 2 cups cooked chickpeas (or canned, drained and rinsed)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 large egg
• 1/4 cup almond flour
• 1/4 cup sesame seeds, for rolling
• Olive oil for frying Tahini Sauce:
• 1/2 cup tahini
• 3 tablespoons lemon juice
• 1/4 cup warm water
• Salt to taste

Instructions

1. In a food processor, pulse cauliflower florets until they resemble rice. Transfer to a large bowl and set aside.
2. Add chickpeas, parsley, cilantro, garlic, cumin, coriander, paprika, salt, and pepper to the food processor. Pulse until well combined.
3. Add the chickpea mixture to the cauliflower rice in the bowl. Mix in the egg and almond flour until thoroughly combined.
4. Roll the falafel dough into 1 inch balls, then roll them in sesame seeds to coat.
5. In a large frying pan, heat about 1/2 inch of olive oil over medium high heat. Fry the falafels until golden brown and crispy on all sides, about 3 4 minutes per batch. Drain on paper towels.
6. For the tahini sauce, whisk together tahini, lemon juice, warm water, and salt in a small bowl until smooth.
7. Serve falafels warm with tahini sauce on the side.

Chef’s Insight

To ensure even cooking, make sure the falafel balls are uniform in size before frying.

Notes

Serve with fresh vegetables or in a lettuce wrap for a low-carb option.