Best Keto Falafel
How to Make It
Step 1
Start with frozen cauliflower rice and frozen broccoli, not fresh. Add the frozen ingredients to a large pan, cover them with a lid, and heat the ingredients at high heat until they thaw. Keep cooking without the lid until all the water evaporates and the vegetables slightly cook in the pan. Leave the vegetables aside to cool for several minutes before you dice them, then, add them to a large mixing bowl.
Step 2
Add ground flax seeds, salt, pepper, onion powder, garlic powder, dried parsley, fresh dill, cumin, coriander, cayenne, and sesame seeds to the mixing bowl. Mix the ingredients together to complete your falafel mix. Fill a pan with coconut oil and melt it until you have about ½-inch of oil. This amount will vary depending on how many falafel you’re making and what size pan you have, but it will be more than the amount listed in your ingredients.
Step 3
Heat the coconut oil on your stove until it’s hot enough for frying. To make the falafel, scoop 2-tablespoons of mix into your palm. Press the mixture together, then gently press it into a 1-inch thick disc before laying it down in the oil. Complete forming the falafel and filling your pan, then cook the falafel for approximately 3 minutes per side or until they’re crispy and golden on both sides. When all the falafel are done cooking, let them cool for 5 minutes before eating.
Ingredients
- Frozen Riced Cauliflower – 6 oz
- Broccoli Frozen Unprepared – 5 oz
- Flaxseed / Linseed (Powder / Ground / Milled) – 3 tbsp
- Salt – 0.75 tsp
- Black pepper – 0.25 tsp
- Onion powder – 0.5 tsp
- Garlic powder – 1 tsp
- Parsley, dried – 1 tbsp
- Dill weed, fresh – 1 tbsp
- Cumin, ground – 2 tsp
- Coriander, seed – 0.5 tsp
- Cayenne – 0.25 tsp
- Sesame seeds – 1 tbsp
- Coconut oil – 6 tbsp