“I love falafel, but was looking for a lower carb version I could enjoy. I found a recipe via DivaliciousRecipesInTheCity that looked like it could work, but I thought of other ways I could make it even tastier, and here's my result! They came out absolutely delicious, almost indistinguishable from ordinary falafel. I'm in love! :)”

Ingredients Nutrition


  1. Place the onions, garlic, cabbage, zucchini, squash, mushrooms, parsley, and cilantro in a food processor and whir until minced.
  2. In a large, flat skillet, saute the minced vegetables until they are slightly browned, then remove from heat.
  3. Place sauteed vegetables, hot water, and the almond meal, coconut flour, garbanzo flour, nutritional yeast, powdered peanut butter, spices/salt/pepper, and baking powder in a large bowl and combine well. Add more coconut flour if required.
  4. Place mixture in an airtight container and allow to cool in refrigerator for 30 minute to meld.
  5. To cook: take approximately a tablespoon of the mixture, and make into patties a bit less than 1/2-inch thick. Saute both sides of patties in coconut oil on a medium heat - they brown fairly quickly, so keep watch, it only takes a couple of minutes per side.
  6. Serve in pita, whole wheat tortillas, or low-in-carb wraps with baby spinach as greens with tahini-yogurt sauce, and enjoy!

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