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!
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!
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- 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
- 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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