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prep time
20 min
cook time
15 min
ready time
35 min
Best Keto Falafel
Who doesn’t love falafel? This Keto-friendly Middle Eastern recipe is vegetarian and perfect for pairing with other Keto Middle Eastern foods. The perfect-sized portions of falafel are made with a blend of broccoli and cauliflower and seasoned with a rich blend of spices. They fry up in a pan of coconut oil, which leaves a subtle flavor behind. For inspiration on what to pair your falafel with, whether it’s sauces or wraps, keep reading below. You may also add your cooked falafel to a Keto rice bowl made with cauliflower rice and your favorite “bowl” ingredients. Add greens, pickled veggies, high-fat sauces, or a drizzle of EVOO to your falafel bowl for a complete lunch or dinner.
Why do I need more coconut oil than what is listed?
Since you’re frying the falafel in a pan, you’ll need a little more coconut oil than is listed in the ingredients. The amount listed is there to ensure you’re not adding more calories to your food log than you’re actually consuming. There should be some leftover coconut oil in your pan after you cook the falafel. Remember that some oil will be burnt off too.
What to serve falafel with
If you’re looking to make the falafel part of a larger meal, try the Carb Manager Low Carb Pita Bread and Tzatziki Vegetable Lunch recipe. The recipe includes Keto pita bread, cooked vegetables, and tzatziki sauce. Your low-carb Keto meal will include healthy fats and a vegetarian-friendly spread. To keep your calories lower, eat the falafel in a lettuce wrap with tahini!
Net Carbs
1.2 g
Fiber
1.6 g
Total Carbs
2.8 g
Protein
1.4 g
Fats
9.5 g
99 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Frozen Riced Cauliflower
6 oz
Broccoli Frozen Unprepared
5 oz
Flaxseed / Linseed (Powder / Ground / Milled)
3 tbsp
Salt
0.75 tsp
Black pepper
0.25 tsp
Onion powder
0.5 tsp
Garlic powder
1 tsp
Parsley, dried
1 tbsp
Dill weed, fresh
1 tbsp
Cumin, ground
2 tsp
Coriander, seed
0.5 tsp
Cayenne
0.25 tsp
Sesame seeds
1 tbsp
Coconut oil
6 tbsp
Recipe Steps
steps 3
35 min
Step 1
Start with frozen cauliflower rice and frozen broccoli, not fresh. Add the frozen ingredients to a large pan, cover them with a lid, and heat the ingredients at high heat until they thaw. Keep cooking without the lid until all the water evaporates and the vegetables slightly cook in the pan. Leave the vegetables aside to cool for several minutes before you dice them, then, add them to a large mixing bowl.Step 2
Add ground flax seeds, salt, pepper, onion powder, garlic powder, dried parsley, fresh dill, cumin, coriander, cayenne, and sesame seeds to the mixing bowl. Mix the ingredients together to complete your falafel mix. Fill a pan with coconut oil and melt it until you have about ½-inch of oil. This amount will vary depending on how many falafel you’re making and what size pan you have, but it will be more than the amount listed in your ingredients.Step 3
Heat the coconut oil on your stove until it’s hot enough for frying. To make the falafel, scoop 2-tablespoons of mix into your palm. Press the mixture together, then gently press it into a 1-inch thick disc before laying it down in the oil. Complete forming the falafel and filling your pan, then cook the falafel for approximately 3 minutes per side or until they’re crispy and golden on both sides. When all the falafel are done cooking, let them cool for 5 minutes before eating.
Comments
aa 5 months ago
Mine fell apart. It needs something to bind it together. I ended up with a mess. I ended up tossing it and bought frozen ones at Whole Foods. I was so 😞 disappointed.