Go Back
+ servings
No Bean Falafel
Print Recipe
5 from 2 votes

No-Bean 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.
Prep Time15 minutes
Cook Time1 hour
Course: Dinner
Cuisine: Paleo
Servings: 4
Author: Lexi



  • 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


  • 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


  • 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.
  • 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.
  • Place coconut cream, 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!


Serving: 4g | Calories: 275kcal | Carbohydrates: 20.4g | Protein: 7.4g | Fat: 20.1g | Saturated Fat: 13.6g | Cholesterol: 41mg | Sodium: 760mg | Fiber: 7.9g | Sugar: 7.8g