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Vegetarian Keto Falafel

This makes a total of 8 servings of Vegetarian Keto Falafel. Each serving comes out to be 269 calories, 25.5g fats, 3.6g net carbs, and 6.6g protein.
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Prep Time 12 hours
Cook Time 10 hours
Total Time 22 hours
Servings 8 servings
Calories 269 kcal

Ingredients
  

  • 3 tablespoon sesame seeds
  • 1 cup walnuts
  • 1 cup almonds
  • ½ cup fresh cilantro
  • ½ cup fresh parsley
  • ¼ cup olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon fresh mint
  • 2 teaspoon cumin
  • 1 teaspoon nutritional yeast
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh garlic minced
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

  • Place the walnuts, almonds and sesame seeds in a bowl. Fill with water, then cover and chill in the refrigerator for 12 hours. Once complete, strain and rinse.
  • Add cilantro, parsley, olive oil, lemon juice, mint leaves, cumin, nutritional yeast, oregano, garlic, cayenne pepper, salt and ground pepper to the bowl of a food processor. Pulse mixture until smooth.
  • Add the soaked nut and seed mixture. Pulse until the nuts are the size of the sesame seeds.
  • Using 2 tablespoons at a time, roll the dough into balls. Press and rotate as you go to get the mixture to stick together.
  • Place the falafel on food dehydrator racks. Dehydrate at 110F for 10 hours, rotating halfway through. If you do not have a dehydrator, recipe can be cooked at the lowest temperature your oven will go (180F) for 3 hours, rotating halfway through.

Nutrition

Calories: 269kcalCarbohydrates: 3.6gProtein: 6.6gFat: 25.5g
Keyword dairy-free, egg-free, gluten-free, keto, low-carb, make-ahead, sugar-free, vegan, vegetarian