As l wrote in my 7 day fast & 4 day re-feed l was so looking forward to making my vegan keto falafels and they turned out great!
I was inspired to make falafels because falafels and hummus are what l am missing the most about being keto.
So l had to find a way to make both in a keto way.
Proudly l can tell you that the falafels are amazing!
They might be a bit spicy and garlicy to munch on their own but in a wrap you will find them perfect l am sure.
WHAT YOU NEED
500g cauliflower rice – l know in the pic above you have whole cauliflower, make the rice first!
4 cloves of garlic
25g fresh parsley
120g almond flour – if you dont have that just blend almonds into flour
1 flax egg – 1tbsp flax powder, stir in 3 tbsp water and leave for 10 min
2 tbsp tahini
4 teaspoons of cumin powder
1/4 teaspoon turmeric powder
Salt & pepper
1/2 tbsp psyllum husk
HOW YOU DO
Well… it takes much more time to make than l anticipated so l was happy l made a double portion!
- Turn the oven on 175*C
- Start by making the flax egg – it will become ready while you make the rice
- Make the cauliflower rice and add all the other ingredients EXCEPT THE PSYLLUM!
- Pour into a big mixing bowl and add the psyllum leave for 10 min to go firm
5. Drizzle coconut oil on baking paper – be generous about it because you will need the oil. You use coconut oil and not olive oil because the oven is set on 175*C and olive oil has a burning point at 160*C where as coconut oil is stable at 175*C
6. Spread the oil proper on the entire baking paper with your hand or – if you are civilised – with a brush.
7. I used an ice scoop to shape the falafels but a spoon will do too. When you leave them on the baking paper make sure you turn them in the coconut oil so they will be evenly baked in oil on both sides
8. Bake for 20 min on one side and turn them and bake on 30 min on the other side. You will find they are a bit soft when they are warm but will firm up when they get cold