Paleo Falafel
Savor the rich, aromatic flavors of this Paleo Falafel recipe, a wholesome and grain-free twist on the Middle Eastern classic! Made with nutrient-packed cauliflower, almond flour, fresh parsley, and vibrant spices like cumin and coriander, these falafels are a delicious, low-carb alternative to the traditional chickpea version. The addition of tahini and lemon juice enhances the flavor profile, while the light, crispy exterior makes them irresistible whether baked to golden perfection or pan-fried. Perfect as a protein-rich snack, a salad topping, or served with your favorite Paleo dips, this recipe is quick to prepare and ready in under 45 minutes. Gluten-free, dairy-free, and packed with plant-forward goodness, this Paleo Falafel is a must-try for healthy eating enthusiasts and falafel lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Cauliflower florets (fresh or frozen)
- 100 grams Almond flour
- 30 grams Fresh parsley
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 2 cloves Garlic cloves
- 2 tablespoons Lemon juice
- 2 tablespoons Tahini
- 1 teaspoon Baking soda
- 1 large Egg
- 2 tablespoons Olive oil (for baking or frying)
Instructions
Preheat your oven to 375°F (190°C) if you plan to bake the falafel.
If using frozen cauliflower, thaw and drain any excess water. If using fresh, steam the cauliflower until tender, about 8-10 minutes. Allow it to cool slightly.
In a food processor, combine the cauliflower florets, almond flour, parsley, ground cumin, ground coriander, salt, garlic cloves, lemon juice, and tahini.
Pulse the mixture until it reaches a coarse but well-combined texture. Scrape down the sides as needed to ensure even mixing.
Transfer the mixture to a large bowl. Add the baking soda and the egg, mixing thoroughly until all ingredients are well incorporated.
With clean hands or a cookie scoop, form the mixture into small balls or patties, about 2 tablespoons each.
If baking, line a baking sheet with parchment paper and place the falafel balls on it, ensuring they are evenly spaced. Lightly brush the tops with olive oil. Bake for 20-25 minutes, or until golden brown and firm, flipping halfway through for even cooking.
For frying, heat the olive oil in a large skillet over medium heat. Cook the falafel in batches, frying on each side for 3-4 minutes or until golden brown. Transfer to a paper towel-lined plate to drain any excess oil.
Serve the Paleo falafel hot with your favorite Paleo-friendly dip or salad.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 10.5 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2710 mg | 208% | |
| Iron | 10723.7 mg | 59576% | |
| Potassium | 1457 mg | 31% | |
*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.
