Low Carb Falafel with Tahini Sauce

So it’s two for one day over here at IBIH! Why are you getting a bonus post today? Because I just couldn’t sit on it for another day, that’s why!

Low Carb Falafel with Tahini Sauce

INGREDIENTS:

  • 1/2 tsp cayenne pepper
  • 1 clove garlic, minced
  • 2 Tbsp fresh parsley, chopped
  • 2 large eggs
  • 1/2 cup ground slivered almonds
  • 1 Tbsp ground cumin
  • 1 cup raw cauliflower, pureed
  • 1 tsp kosher salt
  • 1/2 Tbsp ground coriander
  • 3 Tbsp coconut flour

Tahini sauce:

  • 1 Tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp kosher salt, more to taste if desired
  • 2 Tbsp tahini paste
  • 3 Tbsp water
Low Carb Falafel with Tahini Sauce


INSTRUCTIONS:

  1. 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 it’s blended but still has a grainy texture.
  2. You can grind the almonds in a similar manner – just don’t over grind them, you want the texture.
  3. Combine the ground cauliflower and ground almonds in a medium bowl. Add the rest of the ingredients and stir until well blended.
  4. Heat a half and half mix of olive and grapeseed (or any other light oil) oil until sizzling. While it’s heating, form the mix into 8 three-inch patties that are about the thickness of a hockey puck.
  5. 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.
  6. Serve with tahini sauce and a tomato & parsley garnish if desired.
  7. Tahini sauce: Blend all ingredients in a bowl. Thin with more water if you like a lighter consistency

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