Falafel Without Chickpeas
These grain-free paleo falafels are my version of the traditional recipe but without chickpeas.
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Ingredients
- 1 cup onion, roughly chopped
- ½ cup fresh cilantro
- ½ cup fresh parsley
- 4 cloves garlic
- 2 cups cauliflower, cut into florets
- 1 zucchini, roughly chopped
- Zest of 1 lemon
- 2 teaspoon cumin
- ¼ teaspoon chili powder
- ½ teaspoon turmeric
- ½ cup almond flour
- 1 egg, beaten
- Sea salt and freshly ground black pepper
- Coconut oil, melted
- Vegetable oil , to pan fry
Instructions
- Preheat your oven to 375F (190C).
- In a food processor, blend the onion, cilantro, parsley, and garlic until finely minced. Set them aside in a large bowl.
- Repeat the process with the cauliflower and the zucchini; add to the bowl with the onion mixture.
- Add the lemon zest, cumin, chili powder, turmeric, almond flour and beaten egg to the bowl. Combine everything well; season with salt and pepper to taste. Let the mixture rest for a few minutes.
- Spread some melted coconut oil over a baking sheet. Form medium-sized balls of the falafel mixture with your hands and place them on the baking sheet.
- Brush some more oil over the falafel and place in the oven.
- If you’re cooking them in the oven, bake for 40 minutes. Halfway through, turn the falafel and brush them with some more oil.
- If you’re cooking them on the stove, pre-heat a generous amount of coconut oil in a large sautépan placed over medium heat for about 4 minutes.
- Then add the falafel, browning them on the first side for 4 minutes, then flipping them once and browning the second side until the mixture is cooked throughout.
Nutrition
Serving: 3 falafels | Calories: 232kcal | Carbohydrates: 16g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 46mg | Potassium: 442mg | Fiber: 6g | Sugar: 5g | Vitamin A: 975IU | Vitamin C: 47mg | Calcium: 124mg | Iron: 3mg
