Keto Falafel Bowl
Delightfully flavorful and effortlessly low-carb, this Keto Falafel Bowl is a fresh, nutrient-packed twist on the classic falafel dish, perfect for those following a ketogenic lifestyle. Crafted with cauliflower rice, almond flour, and flaxseed, these keto-friendly falafel patties are spiced with aromatic cumin and coriander before being pan-seared to golden perfection and baked for a soft yet crisp texture. Served atop a vibrant bed of romaine lettuce, crisp cucumbers, juicy cherry tomatoes, and sharp red onion, this wholesome bowl is finished with a drizzle of creamy tahini dressing and a squeeze of fresh lemon. Ready in just 40 minutes, this gluten-free and protein-rich recipe is ideal for meal prepping or enjoying as a satisfying lunch or dinner. Experience the perfect blend of Mediterranean-inspired flavors while staying true to your keto journey!
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Recipe Information
Ingredients
- 1 cup Cauliflower florets
- 1 cup Almond flour
- 2 tablespoons Ground flaxseed
- 0.5 cup Chopped fresh parsley
- 2 cloves Minced garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large Egg
- 0.25 cup Avocado oil
- 2 cups Romaine lettuce
- 0.5 cup Cucumber
- 0.5 cup Cherry tomatoes
- 0.25 cup Red onion
- 0.25 cup Tahini dressing
- 4 pieces Lemon wedges
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, pulse the cauliflower florets until they resemble rice granules.
Transfer the cauliflower rice to a mixing bowl and add almond flour, ground flaxseed, chopped parsley, minced garlic, cumin, coriander, salt, and pepper.
Crack the egg into the mixture and combine thoroughly until it forms a cohesive dough.
Using your hands, form small balls (about 1.5 inches in diameter) from the mixture and flatten them slightly to create falafel patties.
Heat avocado oil in a large skillet over medium heat. Once hot, add the falafel patties and cook for about 2-3 minutes on each side until golden brown.
Transfer the falafel patties to the prepared baking sheet, place in the oven, and bake for 10 minutes to ensure they are cooked through.
While the falafel is baking, prepare the bowl by chopping the romaine lettuce and evenly dividing it among the serving bowls.
Dice the cucumber and halve the cherry tomatoes, then thinly slice the red onion.
Arrange the cucumbers, tomatoes, and onion over the lettuce, creating a colorful base for your bowls.
Once the falafel patties are done baking, allow them to cool for a few minutes before placing them atop the salad mixture in each bowl.
Drizzle each bowl with tahini dressing before serving and garnish with lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1759 mg | 76% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 12.6 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 641 mg | 49% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1970 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
