Diet Recipes

No-Bean Falafel

No Bean Falafel | Lexi's Clean KItchen

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!

No Bean Falafel (Low Carb) - Lexi's Clean Kitchen

Mix all the ingredients up in a food processor, pan-fry, bake and BOOM falafel heaven.

No Bean Falafel (Low Carb) - Lexi's Clean Kitchen

Make a big batch, freeze, and enjoy all week long in lettuce wraps!

No Bean Falafel (Low Carb) - Lexi's Clean Kitchen

 

Ingredients

Falafel

  • 2 cups cauliflower, cut into bite-seized florets
  • 1 carrot, grated
  • 1 onion, roughly chopped
  • 1/4 cup 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 red onion, sliced

Tzatziki

Other

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. While baking, make the Tzatziki sauce!
  6. Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
  7. Place coconut milk, lemon juice, dill, extra-virgin olive oil, sea salt and black pepper into a high-speed blender.
  8. Blend until smooth. Pour into a small mixing bowl.
  9. Strain the water out of the cucumber. Add the cucumber to the small mixing bowl with the coconut milk mixture. Stir well.
  10. Taste and adjust seasoning as desire. Place in serving bowl and sprinkle with paprika.
  11. Place falafel in a lettuce wrap with cherry tomatoes and red onion. Drizzle with tzaziki sauce and devour!

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