Low Carb Falafel with Tahini Sauce (Gluten Free)

I Breathe Im Hungry

Ready in: 45 minutes
Servings: 8
Gluten Free
Dairy Free
Whole 30


  • 1 cup raw cauliflower, pureed
  • 1/2 tsp cayenne pepper
    Spices and Seasonings
  • 3 Tbsp coconut flour
    Gluten Free;Health Foods;Baking
  • 2 large eggs
    Milk, Eggs, Other Dairy
  • 2 Tbsp fresh parsley, chopped
    Produce;Spices and Seasonings
  • 1 clove garlic, minced
  • 1/2 cup ground slivered almonds
    Gluten Free;Health Foods;Baking
  • 1/2 Tbsp ground coriander
    Spices and Seasonings
  • 1 Tbsp ground cumin
    Spices and Seasonings
  • 1/2 tsp kosher salt, more to taste if desired
    Spices and Seasonings
  • 1 tsp kosher salt
    Spices and Seasonings
  • 1 Tbsp lemon juice
  • 2 Tbsp tahini paste
    Ethnic Foods;Health Foods
  • 3 Tbsp water


  • 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 its blended but still has a grainy texture.You can grind the almonds in a similar manner just dont 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 its 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.

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