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5 from 2 votes
This keto friendly falafel is made with ground almonds, riced cauliflower and both fresh and dried herbs and spices.

This is a great option for snacking and meal prepping – perfect for adding to lunch salads or served in between meals with your favourite low carb dip!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Lunch, Snack
Cuisine: Mediterranean
Keyword: Cauliflower, Falafel, keto
Servings: 3 people
Calories: 185kcal


  • 200 g cauliflower rice
  • 1 ½ tsp tahini
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic minced
  • 1 tbsp red onion roughly diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tbsp fresh coriander roughly chopped
  • 1 tbsp fresh parsley roughly chopped
  • 1 medium egg
  • 55 g ground almonds
  • ½ tsp sea salt
  • tsp black pepper


  • Preheat the oven to 200°C (400°F), 180°C (350°F) for fan assisted.
  • Squeeze the riced cauliflower in a paper towel or clean tea towel to remove any excess liquid.
  • Add all of the ingredients to a food processor, apart from the egg. Pulse very briefly to combine.
  • Add the egg and pulse again to combine. The mixture should be fairly coarse but easy to roll – do not over process.
  • Divide the mixture into 12 even portions and roll into into balls.
  • Arrange the falafel across the greased baking tray and transfer to the oven to bake for
    18 minutes or until cooked through and golden brown all over.


Calories: 185kcal | Carbohydrates: 9g | Protein: 9g | Fat: 14g | Fiber: 4g

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