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Paleo Falafel (Bean Free, Keto)

  • Author: Ingrid DeHart
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


These light and crispy Paleo Falafel taste deliciously authentic but are made with cauliflower instead of chickpeas. An easy dish baked in the oven.



Cauliflower Falafel

  • 2 1/2 cups processed cauliflower, about 1/2 medium head
  • 1/4 cup onion, coarsely chopped*
  • 3 garlic cloves, coarsely chopped*
  • 3/4 cup packed fresh parsley, coarsely chopped*
  • 1/4 cup packed fresh cilantro, coarsely chopped*
  • 12 teaspoons ground coriander*
  • 24 teaspoons ground cumin*
  • 3/4 teaspoon Celtic Sea Salt
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 large pastured egg
  • 1/2 cup almond flour
  • 1 tablespoon arrowroot flour
  • Avocado oil for brushing

Tahini Dressing

  • 1/2 cup tahini
  • 3 tablespoons lemon juice
  • 1 clove garlic, minced or 1/2 teaspoon garlic powder
  • 1/2 teaspoon Celtic Salt
  • Pinch of cayenne
  • ½ cup water, more if necessary

For Serving

  • Salad greens
  • Cherry tomatoes, cut in half
  • Olives (optional)
  • Radishes (optional)
  • Cilantro leaves (optional)




Cauliflower Falafel

  1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
  2. Break the cauliflower into florets and place into your food processor, process into fine rice texture. Scrape out into a bowl and set aside.
  3. Without cleaning out your food processor, add the onion, garlic, and parsley. Process until finely chopped.
  4. Add the cauliflower back in, along with the remaining falafel ingredients. Process for a few seconds until just combined.
  5. Using a cookie scoop or tablespoon, with about 2 tablespoons of mixture, form the mixture into 16-18 round balls, and place on baking sheet.
  6. Use a pastry brush and brush each falafel with oil or spray if you have an oil sprayer.
  7. Cook for 20 minutes on 400°F, then turn over and cook for another 20 minutes until nicely brown.
  8. While the falafel are cooking make the Tahini Dressing.
  9. To serve: Toss greens and tomatoes with a little dressing. Put onto a plate, top with  falafel, and optional ingredients. Drizzle falafel with tahini dressing.
  10. Served extra dressing on the side.

Tahini Dressing

  1. Add tahini, lemon juice, garlic and salt to a medium mixing bowl. Whisk with a fork to combine.
  2. Slowly add water until creamy and pourable. The mixture may seize up and thicken at first, but continue adding water, a little at a time, whisking until creamy and smooth.
  3. Taste and adjust flavor as needed, adding more lemon juice for acidity or salt to taste. Set aside.
  4. Store leftover dressing in the refrigerator up to 5-7 days.


I like lots of spice and use the full amount, but if you like less spice start with the lesser amount and taste it before forming into balls. Add more if desired, remember it will be milder after cooking.

You don’t have to coarsely chop the onions, garlic and herbs but it makes it easier to measure.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish, Salad, Appetizer
  • Method: Bake
  • Cuisine: Paleo, Gluten-Free, Bean Free, Vegetarian, Keto, Whole30

Keywords: paleo falafel, falafel