This No-Bean Falafel is such a delicious low-carb and paleo-friendly option that tastes just like the real thing! I could eat this flavorful no-bean falafel for every meal!
No-Bean Falafel
This recipe took us a TON of recipe testing to perfect, but man was it worth it!
Mix all the ingredients up in a food processor, pan-fry, bake and BOOM falafel heaven.
Make a big batch, freeze, and enjoy all week long in lettuce wraps!
Watch the video:
No-Bean Falafel
Ingredients
- 2 cups cauliflower, cut into bite-seized 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
- 1/2 English cucumber
- 1 cup coconut cream
- 1 clove garlic
- 1 lemon
- 2 teaspoons fresh dill
- 1/4 teaspoon black pepper
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon sea salt, more to taste
- 1 teaspoon paprika, more for garnish
- 1 tablespoon extra-virgin olive oil, for pan-frying, more as needed
- 1 head butter lettuce, leaves removed
- 1 red onion, sliced
- cherry tomatoes, sliced
Falafel
Tzatziki
Other
Directions
- Pre-heat the oven to 350 ℉.
- 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.
- 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.
- Bake for 35-40 minutes, or until firm to touch.
- While baking, make the Tzatziki sauce!
- Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
- Place coconut milk, lemon juice, dill, extra-virgin olive oil, sea salt and black pepper into a high-speed blender.
- Blend until smooth. Pour into a small mixing bowl.
- Strain the water out of the cucumber. Add the cucumber to the small mixing bowl with the coconut milk mixture. Stir well.
- Taste and adjust seasoning as desire. Place in serving bowl and sprinkle with paprika.
- Place falafel in a lettuce wrap with cherry tomatoes and red onion. Drizzle with tzaziki sauce and devour!
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17 comments on “No-Bean Falafel”
What a fun use of cauliflower! I love the idea. I will definitely to pin and try these!!! I love anything Mediterranean inspired. Thanks for the inspo!
Love the low carbs and looks delicious!
No beans, no problem! !
I am sensitive to flax seeds. Do you think hemp seeds would work? They look so delicious.
You are a TOTAL genius Lexi- so smart to substitute cauliflower, I am making these ASAP!!!
They are SO good!!
You always make the tastiest stuff!! These sound delicious Lexi!
Thanks so much, Gerry!
Looks so delicious for a light meal!
oh heck ya! love the no beans option. I never thought of that!
TOTALLY ADDING TO OUR LIST! Love that it’s packed with veggies!
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?
Updated. So so sorry, Richard.
Could you use already ground flax seed instead of whole flax seed?
Yes that’s what I use!
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.
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