Low-Carb Falafel with Tahini Sauce
Easy · 16 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 1 cup raw cauliflower, pureed
- 1/2 cup ground slivered almonds
- 1 Tbsp ground cumin
- 1/2 Tbsp ground coriander
- 1 tsp kosher salt
- 1/2 tsp cayenne pepper
- 1 clove garlic, minced
- 2 Tbsp fresh parsley, chopped
- 2 large eggs
- 3 Tbsp coconut flour
- Tahini sauce:
- 2 Tbsp tahini paste
- 4 Tbsp water
- 1 Tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp salt
Instructions
- For the cauliflower you should end up with a cup of the puree. It takes about 1 medium head (florets only) to get that much. First chop it up with a knife, then add it to a food processor or magic bullet and pulse until it's blended but still has a grainy texture.
- You can grind the almonds in a similar manner - just don't over grind them, you want the texture.
- Combine the ground cauliflower and ground almonds in a medium bowl. Add the rest of the ingredients and stir until well blended.
- Heat a half and half mix of olive and grapeseed (or any other light oil) oil until sizzling. While it's heating, form the mix into 8 three-inch patties that are about the thickness of a hockey puck.
- Fry them four at a time until browned on one side and then flip and cook the other side. Resist the urge to flip too soon - you should see the edges turning brown before you attempt it - maybe 4 minutes or so per side. Remove to a plate lined with a paper towel to drain any excess oil.
- Serve with tahini sauce and a tomato & parsley garnish if desired.
- Tahini sauce: Blend all ingredients in a bowl. Thin with more water if you like a lighter consistency.
Tags: pepperplate-import