LC Falafel?

COOLCRUISER · 05-01-2013, 04:54 PM

DH loves falafels. I have been buying frozen, but really would like to make lower carb at home. I believe they are @5 carb each, DH has 3 or 4 per serving. I have to limit myself to 1.

Thinking of trying mixing mashed cauliflower with the chickpea flour, but have no idea about seasonings.

Also my local Mid eastern market is going out of business. So will need to start making them myself. Even if not lowcarb.

Hope someone can help

Thanks

Soobee · 05-01-2013, 05:00 PM

Fauxlafel with Tahini Sauce I Breathe I'm Hungry
1 cup raw cauliflower, pureed
1/2 cup ground slivered almonds
1 Tbs. ground cumin
1/2 Tbs. ground coriander
1 tsp. kosher salt
1/2 tsp. cayenne pepper
1 clove garlic, minced
2 Tbs. fresh parsley, chopped
2 large eggs
3 Tbs. coconut flour
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. You can grind the almonds in a similar manner - just don't over grind them, you want the texture. Combine the ground cauli and ground almonds in a medium bowl. Add the rest of the ingredients and stir until well blended. Heat a half and half mix of olive and canola (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. 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. Serve with tahini sauce and a tomato & parsley garnish if desired.
Tahini sauce
2 Tbs. tahini paste
3 Tbs. water
1 Tbs. lemon juice
1 clove garlic, minced
1 tsp. salt
Blend all ingredients in a bowl. Thin with more water if you like a lighter consistency.

buttoni · 05-01-2013, 05:38 PM

Oh, thanks so much for your inquiry Cruiser, so Soobee posted this recipe. Looks wonderful, Soobee. Just printed it out to try one day. Man, I often wonder if I'll live long enough to try all the recipes I say I'm gonna try "one day". LOL

tofucheez · 05-02-2013, 05:24 AM

Oh, Buttoni, I hear you. There are soooo many things I'd love to eat ALL DAY LONG!

I love me some falafel, thanks for the request and the recipe, ladies! I'm going to try the above recipe with frozen tofu and tvp granules instead of the almonds and such. Will keep the seasonings the same.

I'm not usually a huge siracha (sp) fan, but on falafel (with loads of the tahini sauce) it is beyond awesome.

05-01-2013, 04:54 PM	#1
COOLCRUISER Junior LCF Member Join Date: Mar 2011 Posts: 16 Gallery: COOLCRUISER Stats: (5'4") 138/116/116 WOE: MODERATE CARBS Start Date: 2008	LC Falafel? DH loves falafels. I have been buying frozen, but really would like to make lower carb at home. I believe they are @5 carb each, DH has 3 or 4 per serving. I have to limit myself to 1. Thinking of trying mixing mashed cauliflower with the chickpea flour, but have no idea about seasonings. Also my local Mid eastern market is going out of business. So will need to start making them myself. Even if not lowcarb. Hope someone can help Thanks

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05-01-2013, 05:00 PM	#2
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,894 Gallery: Soobee WOE: Atkins Start Date: September 2000	Fauxlafel with Tahini Sauce I Breathe I'm Hungry 1 cup raw cauliflower, pureed 1/2 cup ground slivered almonds 1 Tbs. ground cumin 1/2 Tbs. ground coriander 1 tsp. kosher salt 1/2 tsp. cayenne pepper 1 clove garlic, minced 2 Tbs. fresh parsley, chopped 2 large eggs 3 Tbs. coconut flour 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. You can grind the almonds in a similar manner - just don't over grind them, you want the texture. Combine the ground cauli and ground almonds in a medium bowl. Add the rest of the ingredients and stir until well blended. Heat a half and half mix of olive and canola (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. 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. Serve with tahini sauce and a tomato & parsley garnish if desired. Tahini sauce 2 Tbs. tahini paste 3 Tbs. water 1 Tbs. lemon juice 1 clove garlic, minced 1 tsp. salt Blend all ingredients in a bowl. Thin with more water if you like a lighter consistency.

05-01-2013, 05:38 PM	#3
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,326 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	Oh, thanks so much for your inquiry Cruiser, so Soobee posted this recipe. Looks wonderful, Soobee. Just printed it out to try one day. Man, I often wonder if I'll live long enough to try all the recipes I say I'm gonna try "one day". LOL

05-02-2013, 05:24 AM	#4
tofucheez Senior LCF Member Join Date: Dec 2011 Posts: 398 Gallery: tofucheez	Oh, Buttoni, I hear you. There are soooo many things I'd love to eat ALL DAY LONG! I love me some falafel, thanks for the request and the recipe, ladies! I'm going to try the above recipe with frozen tofu and tvp granules instead of the almonds and such. Will keep the seasonings the same. I'm not usually a huge siracha (sp) fan, but on falafel (with loads of the tahini sauce) it is beyond awesome.