These yummy Keto Falafel Nuggets are loaded with flavor – just like the real deal! They are a great meat-free vegetarian lunch, dinner or as a snack (straight from the fridge).
By themselves, the Low Carb Falafel are also low in fat – make sure to serve them up with a high-fat dipping sauce. If you are dairy free, swap the dipping sauce for Low Carb Mayonnaise or Garlic Aioli.
This Keto Falafel recipe makes approximately 18 nuggets. We’ve broken down the nutritional information to reflect 1 serving as 1 falafel nugget with 2 teaspoons of dipping sauce (2g net carbs total per serving), to help you calculate your macros.
Store leftover Low Carb Falafel in the fridge for up to 5 days. They can be enjoyed both warm and chilled.
Keto Falafel Ingredients
- 1 small Onion, roughly chopped
- 2 cloves of Garlic
- ½ cup of Cilantro
- ½ cup of Fresh Parsley
- 8 ounces of Cauliflower
- ½ cup of Almond Flour
- 1 large Egg
- 1 tablespoon of Cumin, ground
- 2 teaspoon of Salt
- 1 teaspoon of Xanthan Gum
- ½ teaspoon of Turmeric, ground
- ½ teaspoon of Chili Powder
- Dipping Sauce Ingredients
- ½ cup of Sour Cream
- 1 tablespoon of Lemon Juice
- ½ teaspoon of Garlic Powder
- ½ teaspoon of Salt
- Pinch of Smoked Paprika
- Pinch of Pepper
How to Make Keto Falafel
- Preheat the oven to 200C/400F. Line a cookie sheet with parchment paper and set aside.
- Break the cauliflower into florets and place into your food processor, blend into chunky rice texture. Scrape out into a bowl and set aside.
- Without cleaning out your food processor, add the onion, garlic, parsley and cilantro. Blend until finely chopped.
- Add the cauliflower back in, along with the remaining falafel ingredients. Blend until just combined.
- Gently form the mixture into discs, each about 2 tablespoons of mixture. You can also use a cookie scoop for this.
- Bake for 35-40 minutes, turning the cookie sheet halfway through.
- To make the dipping sauce, add all the ingredients into a small bowl and whisk together.
- Enjoy the falafels hot from the oven, or cool and enjoy cold, with a side of dipping sauce.
Keto Falafel Recipe - Easy Low Carb Vegetarian Nuggets
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Ingredients
- 1 small Onion roughly chopped
- 2 cloves Garlic
- ½ cup Cilantro
- ½ cup Fresh Parsley
- 8 ounces Cauliflower
- ½ cup Almond Flour
- 1 large Egg
- 1 tablespoon Cumin ground
- 2 teaspoon Salt
- 1 teaspoon Xanthan Gum
- ½ teaspoon Turmeric ground
- ½ teaspoon Chili Powder
Dipping Sauce Ingredients
- ½ cup Sour Cream
- 1 tablespoon Lemon Juice
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- Pinch Smoked Paprika
- Pinch Pepper
Instructions
- Preheat the oven to 200C/400F. Line a cookie sheet with parchment paper and set aside.
- Break the cauliflower into florets and place into your food processor, blend into chunky rice texture. Scrape out into a bowl and set aside.
- Without cleaning out your food processor, add the onion, garlic, parsley and cilantro. Blend until finely chopped.
- Add the cauliflower back in, along with the remaining falafel ingredients. Blend until just combined.
- Gently form the mixture into discs, each about 2 tablespoons of mixture. You can also use a cookie scoop for this.
- Bake for 35-40 minutes, turning the cookie sheet halfway through.
- To make the dipping sauce, add all the ingredients into a small bowl and whisk together.
- Enjoy the falafels hot from the oven, or cool and enjoy cold, with a side of dipping sauce.
Nutrition
Looking for more Keto Vegetarian meals, check out our;
To make a larger batch of this Keto Falafel recipe adjust the servings above.
Excellent! I used a scant TBSP of psyllium husk powder for the Xanthan gum and Bob’s egg replacement for the egg. I think i will use a flaxseed egg next time to see if the inside cooks completely. Regardless, they are delicious. I made a dill dip with cucumber and avocado.
Thank you for the feedback Carrie. We might have a go at making some dill dip ourselves, thanks for tip.
I have made these several times now and absolutely LOVE this recipe! So flavorful and easy to make and my all time favorite use for riced cauliflower. I usually double the recipe so can freeze some for later. Just warmed up two on a low carb tortilla in the microwave and wrapped up with slices of tomato and cucumber with some sour cream, lemon, salt and pepper and it was divine. It is my go to meal when I am craving Greek food especially since trying to curb my carbs and meat consumption. Thanks for sharing this recipe.
Hey Johnra, thank you so much for your comment. Greek food is favorite of ours as well.
What do you mean by 8 ounces of cauliflower? 1 cup of riced cauliflower? I don’t have a kitchen scale.
Hi Nancy,
8 ounces would be about 2 1/2 cups of riced cauliflower