Easy Paleo Falafel Recipe

4.60 from 5 votes

These homemade falafels are crispy on the outside and fluffy on the inside - kind of like hush puppies, but better. Makes 16 patties.

Course Appetizer, Side Dish

Cuisine Middle Eastern

Keyword dairy-free, gluten-free, paleo

Prep Time 10

Total Time 25

Servings

Calories 311kcal

Author Heather Dessinger, FDN-P

Cut the cauliflower into florets.
Chop the cauliflower in the food processor until it resembles the texture of rice. Measure out 4 cups and place in a large bowl.
Add the almond flour, arrowroot, parsley, cumin, coriander, onion powder, garlic powder, salt, black pepper and baking powder to the bowl and stir to combine.
Add the whisked egg and stir again until well combined.
Scoop out 2 tablespoons of the falafel mixture, form a pattie, and place it on a plate. Repeat the process until you’ve used all the mixture.
In a small skillet (mine is 8 inches), heat oil over medium/high heat. I set mine just a smidge past the exact medium mark.
Carefully drop a few of the patties into the oil, taking care not to crowd the pan. I’m usually able to fry 3-4 at a time.
Cook the patties, flipping as needed, until they’re deep golden brown on each side.
Remove the cookedfalafel patties and place them on a plate lined with a paper towel. Continue working in batches until all the falafel is cooked.
Serve with tahini sauce.

Nutrition values are estimates.