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No-Bean Falafel

No Bean Falafel

5 from 2 reviews

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.

Ingredients

Scale

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:

  • 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

For Assembly

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

Instructions

  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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