Baked Low Carb Falafel (Chickpea-free!)

These aromatic falafel are bursting with flavour! Pack them in a picnic basket or serve with a spiced lamb chop and salad.

Pairing traditional flavours such as coriander, garlic, and cumin with a low carbohydrate base of broccoli and cauliflower creates a similar tasting falafel, but one with a lighter, slightly more crumbly texture. Delicious both hot and cold, they are a simple way to add vegetables to your plate.



Makes 18

Approximate nutrition per falafel: 30kcal / 1.1g fat / 0.3g saturated fat / 2.7g total carbohydrates/ 1.3g fibre / 1.4g net carbohydrates/ 2.2g protein.

  • 200g organic broccoli, cut into small florets
  • 200g organic cauliflower, cut into small florets
  • 50g shallot, finely sliced
  • 2 garlic cloves, crushed
  • 10g fresh turmeric, finely chopped / grated
  • 2½ teaspoons whole coriander seeds (or ground if you don’t have a spice grinder)
  • 1½ teaspoons whole cumin seeds (“)
  • 15g fresh ginger, finely grated
  • Handful of fresh coriander (about 10g)
  • 3 organic, free-range eggs
  • 15g coconut flour with extra for dusting
  • 1 tablespoon grass-fed butter
  1. Preheat the oven to 180°C (fan). Lightly grease one or two large ceramic dishes with butter.
  2. Lightly steam the broccoli and cauliflower until tender, about 3-4 minutes. Transfer to a food processor and blitz until a rice consistency is achieved. Set aside in a large bowl.
  3. In a spice grinder, crush the coriander and cumin seeds until finely ground. Add to the ‘broc-cauli’ mixture along with the shallot, crushed garlic, fresh turmeric, fresh ginger, and coconut flour. Stir until well combined. Add a roughly torn handful of fresh coriander and mix again.
  4. Beat the eggs in a separate bowl and add to the falafel mixture. Stir well.
  5. Sprinkle some extra coconut flour onto a work surface. Form small balls on the floured surface, ensuring that all sides are dusted before transferring to the ceramic dish.
  6. Bake in the oven for 25-30 minutes.




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