Baked Cauliflower Falafel

Baked Cauliflower Falafel is a delightful, low-carb twist on a classic Lebanese dish, offering a crunchy exterior and a savory interior, perfect for midnight cravings. This healthy version maintains the essence of falafel while being keto-friendly and packed with flavor.

Ingredients

• Cauliflower - 300 grams, riced
• Almond flour - 50 grams
• Fresh parsley - 30 grams, chopped
• Fresh cilantro - 30 grams, chopped
• Garlic - 2 cloves, minced
• Onion - 50 grams, finely chopped
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Baking powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons

Steps

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the riced cauliflower, almond flour, chopped parsley, chopped cilantro, minced garlic, finely chopped onion, cumin powder, coriander powder, baking powder, salt, and black pepper.
3. Mix the ingredients thoroughly until well incorporated. If the mixture is too wet, add a bit more almond flour to help with binding.
4. Using your hands, form small balls or patties from the mixture and place them on the prepared baking sheet.
5. Drizzle the formed falafel with olive oil, ensuring they are lightly coated.
6. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
7. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 13.5 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for keto diets.
• Rich in fiber and antioxidants, supporting digestive health.

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