Mmmmm … falafel. Theoretically. I’ve been eating paleo or some variation for so long, I barely remember what falafel tastes like – and feel like most of them that I’ve had (except for the very few I’ve taken bites of over here) are kind of dry and tasteless. Joyless.
These could use a touch of work on the wetness side – I suspect an extra egg in the batter would do it – but they’re good. Flavorful, they hold together pretty well, and with the sauce drizzles: yuuuuummmmmmm.
gluten-free, paleo, low-carb, vegetarian, vegan
Low Carb Paleo Falafel
Based on Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl by Paleo Gluten Free Eats
2 cups cauliflower rice
1 cup onion
1/2 cup fresh cilantro
1/2 cup fresh flat leaf parsley
1 large egg
1 Tbsp. arrowroot powder
1/2 cup coconut flour
1 tsp. mango powder (or sumac or lemon powder)
2 tsp. cayenne
1 Tbsp. turmeric
1 Tbsp. cumin
1 Tbsp. zaatar
1 tsp. lemon juice
2 tsp. sea salt
1 tsp. black pepper
4 – 5 cloves garlic
1/4 cup tahini
1/4 cup neutral oil (like avocado oil)
1/4 cup water
2 Tbsp. lemon juice
1 date (or 1 tsp. date molasses)
2 cloves garlic
1/2 tsp. sea salt
Neutral oil for baking
Pomegranate molasses (check your labels for sugar!)
Preheat your oven to 200C (about 400F). Line a baking tray with foil.
Pulse all falafel items except cauliflower rice in a large food processor until a paste forms. Dump into a large bowl. Add the cauliflower and stir with your hands to combine thoroughly.
Form into golf ball sized balls and place onto the baking tray. Drizzle with a little neutral oil and bake 20 mins. Flip and bake an additional 15 – 20 minutes, or until browned nicely.
Drizzle with the tahini sauce and pomegranate molasses. Dust liberally with zaatar and serve.
Serves 4 for dinner or makes a nice party platter