Description
A healthy twist on traditional falafel using sunflower seeds, perfect for a keto diet.
Ingredients
Scale
- 1 cup raw sunflower seeds
- 1/2 cup fresh parsley, chopped
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon baking powder
- Oil for frying
Instructions
- In a food processor, combine the sunflower seeds, parsley, onion, garlic, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, olive oil, and baking powder. Pulse until the mixture is well combined but still slightly chunky.
- Transfer the mixture to a bowl and refrigerate for at least 30 minutes to help it firm up.
- Heat oil in a deep skillet over medium heat. Once hot, scoop about 2 tablespoons of the falafel mixture and form into small patties or balls.
- Carefully place the falafel in the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- Remove the falafel from the oil and drain on paper towels. Serve warm.
Notes
- For a baked version, preheat the oven to 400°F and place the formed falafel on a baking sheet lined with parchment paper. Brush lightly with olive oil and bake for 20-25 minutes, flipping halfway through.
- Add spices like smoked paprika or turmeric for a different flavor profile.
- You can also mix in grated zucchini or carrots for added texture and nutrition.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 1g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg