EASY LOW CARB CRISPY FALAFEL
 
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Cook time
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Sensational flavour and texture with minimal carbs. These are truly amazing! Use chickpeas for even more authenticity, if you don't mind a few more carbs, or if you're allergic to peanuts.
Author:
Recipe type: Lunch
Cuisine: Ketogenic. Low Carb. LCHF. Nut Free. Dairy Free. Grain Free. Gluten Free.
Yield: 12 falafels (4 servings)
Ingredients
Instructions
  1. unless already hulled, remove waxy outer skin from lupins.
  2. place them in a food processor (I use THIS, U.S. option HERE) with egg, tahini, salt and spices, and whizz until well combined.
  3. transfer the mixture into a mixing bowl and incorporate sifted baking powder, lupin flour, parsley and hemp seed hearts.
  4. wearing food-safe disposable gloves - U.S. option HERE (essential - the mixture will be quite sticky), form 12 equal size balls and flatten them a little; place on a plate or tray lined with non-stick baking paper, wrap with cling film and leave to rest on the counter for 30 minutes.
  5. in a medium frying pan, heat butter and oil over medium high setting; when the fat starts foaming and sizzling, add your falafels and cook them until caramelised - about 3 minutes each side.
  6. serve hot or cold with a side salad or a Greek yoghurt and cucumber dip.
Notes
If using CHICKPEAS (230g), the macros are: Kcal 290; Fat 18g; Protein 18g; NET CARBS 9.5g.

Wrap cooked falafel in cling film and freeze, or keep refrigerated for up to 4 days. Best re-heated in a pan with butter and olive oil.

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
Nutrition
Serving: 3 falafels Calories: 288 Fat: 18.5g Net Carbs: 6g Protein: 23g
Recipe by at https://queenketo.com/easy-low-carb-crispy-falafel/