Low Carb Falafel Bowl
Satisfy your cravings for Mediterranean flair with this vibrant and easy-to-make Low Carb Falafel Bowl! Packed with the bold flavors of fresh parsley, cilantro, and garlic, these almond flour-based falafels keep it light while delivering hearty texture and protein. Crispy golden patties are paired with mixed greens, juicy tomatoes, crunchy cucumbers, and thinly sliced red onions, creating a colorful and nutrient-rich meal. A creamy tahini dressing made with zesty lemon juice ties it all together, adding just the right touch of indulgence. Perfect for a quick, wholesome lunch or dinner, this gluten-free, low-carb recipe is ideal for health-conscious foodies. Ready in under 40 minutes, it's the perfect mix of flavor, simplicity, and balanced nutrition!
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Recipe Information
Ingredients
- 1 cup almond flour
- 1 cup canned chickpeas, drained and rinsed
- 1 small onion, finely chopped
- 0.5 cup fresh parsley, chopped
- 0.5 cup fresh cilantro, chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon baking powder
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large egg
- 3 tablespoons olive oil
- 4 cups mixed salad greens
- 1 medium cucumber, sliced
- 1 large tomato, diced
- 0.5 medium red onion, thinly sliced
- 0.25 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 0.25 teaspoon optional: hot sauce or chili flakes
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, combine chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is well blended but not completely pureed.
Transfer the mixture to a bowl and stir in the almond flour and egg until completely combined.
Using your hands, form the mixture into small balls (about 1 1/2 inches in diameter) and flatten slightly to form patties.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, cook falafels for 2-3 minutes on each side until golden brown.
Transfer the falafels to the prepared baking sheet and bake in the preheated oven for 10 minutes.
While the falafels are baking, prepare the tahini dressing: In a small bowl, whisk together tahini, lemon juice, water, remaining tablespoon of olive oil, and optional hot sauce until smooth. Adjust seasoning with salt and pepper to taste.
Assemble the falafel bowls: Divide mixed greens among four bowls. Top with cucumber slices, diced tomato, and red onion slices.
Place a few falafels on top of each bowl and drizzle with tahini dressing.
Serve immediately and enjoy your low-carb falafel bowl!
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3075 mg | 134% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 30.9 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5470 mg | 421% | |
| Iron | 21453.2 mg | 119184% | |
| Potassium | 3722 mg | 79% | |
*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.
