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Low Carb Falafel

Total Time 35 minutes
Servings 13 falafel balls
Calories 50kcal


  • 1 cup chickpeas either cooked, or soaked overnight in water
  • 1 cup riced cauliflower
  • 1/3 frozen cup peas and carrots optional, but I like veggies
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 1/4 cup diced red onion
  • 1 tbsp dried parsley
  • 2 tsp cumin
  • 1 tsp garlic powder or 2 diced cloves - I just didn't have any fresh!
  • 1 tsp salt
  • 1/4 tsp all spice


  • Preheat your oven to 350F. Line a cookie sheet with parchment paper, or use a silicone baking mat.
  • In a high speed blender, dump all of your ingredients. Really.
  • Blend for about 30 seconds, until everything is chopped up. Stop the blender and scrape down the sides if need be (carefully!).
  • Blend another 15-30 seconds, until a paste forms, but there are still chunks of veggie remaining. Basically, you want to be able to form this into patties, and have them hold together.
  • Remove the blender container from the base, and scoop the "dough" into 13 equal portions on the tray, about 1/2 inch thick.
  • Bake for 25 minutes.
  • Let cool, and enjoy! You can serve this with a tahini sauce, and it's divine!


Serving: 1 | Calories: 50kcal | Carbohydrates: 3g | Protein: 1.7g | Fat: 2.8g | Fiber: 1.5g