Keto Broccoli Falafel
This keto take on falafel is packed with broccoli, ground almonds and aromatic spices.
How to Make It
Step 1
Taking a pair of kitchen scissors, trim the tips of the broccoli florets into a small pan – you should have one cup of broccoli ‘rice’. Add a tablespoon of water and cook gently for a minute or two until the broccoli grains are just tender and the water has evaporated.
Step 2
Allow the broccoli to cool a little then transfer to a mixing bowl along with the ground almonds, cumin, coriander, tahini, lemon zest and salt.
Step 3
Preheat the oven to 400 Fahrenheit and grease a shallow oven tray with a little oil.
Step 4
Heat the olive oil in a skillet over a low/medium heat. Finely dice the onion and mince the garlic. Add to the skillet and sweat gently until tender. Set aside to cool.
Step 5
Add the onion and garlic to the mixing bowl. Stir everything together well to combine.
Step 6
Add the egg and mix thoroughly.
Step 7
Divide the mixture into 10 even portions and roll into balls. Cover and refrigerate for 10 minutes to firm up a little.
Step 8
Arrange the falafel across the greased oven tray and transfer to the oven to bake for 15 -18 minutes until golden brown all over and hot through.
Ingredients
- Raw Egg
1 small
- Garlic
1 clove
- Cumin, Ground
1 teaspoon
- Spices Coriander Seed Or Ground
1 tsp
- Lemon Peel Or Zest Raw
1 tsp
- Tahini
1 teaspoon
- Olive Oil
½ tablespoon
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s
2 ounce
- Salt, Sea Salt
¼ teaspoon
- Onion
¼ medium – 2 1/2″ diameter
- Black Pepper
⅛ teaspoon
- Broccoli Florets
2 cups