No-Bean Falafel

No Bean Falafel | Lexi's Clean KItchen

This No-Bean Paleo Falafel is such a delicious low-carb and paleo-friendly option that tastes just like the real thing! Serve over lettuce and tomatoes with the dairy-free Tzatziki sauce for a delicious, light dinner. 

Paleo Falafel made without beansPaleo Falafel Recipe

This No Bean Falafel recipe took us a TON of recipe testing to perfect, but man was it worth it! So what makes this falafel Paleo-friendly? Well, traditional falafel, a Middle Eastern dish, is made of mashed, spiced chickpeas. It’s traditional served in a pita bread with a delicious creamy sauce. This Paleo Falafel recipe takes that same concept and flavor profile, but omits the use of beans in favor of our favorite veggie, cauliflower! It truly did take us quite a bit of testing to arrive at something we thought could pass for falafel, but we think it was worth the wait. 

This Paleo Falafel made without beans is crispy, spiced just right and so delicious. We especially love it served over lettuce, red onions, tomatoes and our dairy-free Tzatiki sauce! 

Paleo Falafel mixture in a food processorIngredients for Paleo Falafel

  • Cauliflower
  • Carrot
  • Onion
  • Ground Flaxseeds
  • Chia Seeds
  • Fresh Ginger
  • Cilantro
  • Parsley
  • Egg
  • Garlic
  • Salt and Pepper
  • Ground Coriander
  • Ground Cumin
  • Lemon

How to Make Bean Free Falafel With Cauliflower

There is a two step cooking process for making the Paleo Falafel. But first, start with making the mixture. Add all falafel ingredients to a food processor. Pulse until just combined and until the vegetables are pea sized. Then, roll the dough into small balls and set aside.

Now the falafel needs to get crisped on the outside. Heat a large skillet with extra-virgin olive oil. Once hot, work in batches to pan-fry the falafel just until both sides are browned, about 2-3 minutes on each side. Use a spatula to press down on each falafel while cooking.

To finish off the cooking process, you need to bake the falafel until firm. Place the pan-fried falafel on the parchment lined baking tray and bake for 35-40 minutes, or until firm to touch.

Serve with dairy-free tzatziki sauce and veggies.

Cauliflower falafel on tray

Watch the video:

Falafel without beans on a plate

If you like this paleo recipe, check out these others:

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No-Bean Paleo Falafel

This No-Bean Paleo Falafel is such a delicious low-carb and paleo-friendly option that tastes just like the real thing! Serve over lettuce and tomatoes with the dairy-free Tzatziki sauce for a delicious, light dinner. 


Yield 4
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Recipe Type: Dinner
Cuisine Paleo
Difficulty: Moderate
Author: Lexi
Scale This Recipe

Ingredients

Falafel

  • 2 cups cauliflower, cut into bite-sized florets
  • 1 carrot, grated
  • 1 onion, roughly chopped
  • 1/4 cup ground flaxseeds, more as needed
  • 1 tablespoon chia seeds
  • 1 teaspoon fresh ginger, grated, more to taste
  • 1/4 cup cilantro
  • 1/4 cup parsley
  • 1 egg
  • 1 clove garlic, minced
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt, more to taste
  • 1 teaspoon black pepper, more to taste
  • 1 teaspoon coriander
  • 2 teaspoon cumin
  • 1 teaspoon fresh lemon juice

Tzatziki

For Assembly

  • 1 head butter lettuce, leaves removed
  • 1 red onion, sliced
  • cherry tomatoes, sliced

Directions

  1. Pre-heat the oven to 350 ℉.
  2. Add all falafel ingredients to a food processor. Pulse until just combined and until the vegetables are pea sized. Taste and adjust seasoning as needed. Roll dough into small balls and place on a baking sheet lined with parchment paper.
  3. Heat a large skillet with extra-virgin olive oil. Once hot, work in batches to pan-fry the falafel just until both sides are browned, about 2-3 minutes on each side. Use a spatula to press down on each falafel while cooking. Once done, place pan-fried falafel on a plate lined with parchment paper and place back on the parchment lined baking tray.
  4. Bake for 35-40 minutes, or until firm to touch.
  5. Meanwhile, make the Tzatziki sauce: Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
  6. Place coconut cream, lemon juice, dill, extra-virgin olive oil, sea salt and black pepper into a high-speed blender.
  7. Blend until smooth. Pour into a small mixing bowl.
  8. Strain the water out of the cucumber. Add the cucumber to the small mixing bowl with the coconut milk mixture. Stir well.
  9. Taste and adjust seasoning as desire. Place in serving bowl and sprinkle with paprika.
  10. Place falafel in a lettuce wrap with cherry tomatoes and red onion. Drizzle with tzaziki sauce and devour!

Nutrition

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19 comments
September 20, 2017

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19 Responses

  1. Cook time = 10 minutes but in instructions you need to bake for 40mins… How does that work. Can you please update overall prep and cook time to be more accurate?

  2. I made these and they are delicious. Even my daughter, who doesn’t like a lot of veggies or falafel, loved them and went back for seconds. I didnt have flax seed, but had flax seed tortillas. I put a few of those in and it worked out fine. Thanks for sharing your recipe.

  3. Hi
    Do you use coconut cream or coconut milk for the Tzatziki sauce? In the ingredient list it says coconut cream but it says coconut milk in the recipe.

    Thanks!

    Holly

  4. I made these last night. While the taste was phenomenal— my “dough” was quite wet and never firmed up in the pan or oven.

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