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Crispy Keto Falafel Veggie Patties

A herb-and-cauliflower base bound with almond flour and flax instead of chickpeas, chilled and pan-fried or baked to a deeply golden crust.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 5 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups parsley leaves loosely packed
  • 1 cup cilantro leaves loosely packed
  • 1 small onion roughly chopped
  • 3 garlic cloves
  • 2 cups riced cauliflower raw
  • 1 cup fine almond flour
  • 3 tbsp ground flaxseed
  • 1 tsp baking powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/4 tsp ground cardamom optional
  • 3/4-1 tsp fine salt
  • black pepper
  • 2 tbsp lemon juice
  • 2 tbsp olive oil plus more for cooking

Equipment

  • Food processor
  • Skillet or oven
  • Clean kitchen towel

Method
 

  1. Pulse the herbs, onion, and garlic in a food processor until finely chopped, not pureed.
  2. Add the riced cauliflower and pulse 6 to 8 times. If the mix drips when squeezed, wring it out in a clean towel.
  3. Stir in the almond flour, flax, baking powder, spices, salt, pepper, lemon juice, and 2 tbsp oil until it holds when pressed. Rest 10 minutes.
  4. Scoop 2 tbsp per patty, flatten to 1/2 inch, and chill 15 minutes.
  5. Skillet: 2 tbsp oil over medium, 3 to 4 minutes per side until deeply golden. Oven: 425°F on oiled parchment, 10 minutes, flip, 10 to 12 more, with an optional 1 to 2 minute broil.

Notes

Wring the mix out if it's wet, or the patties steam and fall apart.
The 10-minute rest lets the flax hydrate and bind.
Chill before cooking for the cleanest sear.