Falafel

Keto Quick Falafel

Keto Quick Falafel

Ingredients

Yield: 10 balls (1 per serving)

• ¾ cup (120g) hulled hemp seeds
• 1 tablespoon dried parsley leaves
• 1½ teaspoons ground cumin
• 1 teaspoon granulated onion
• ½ teaspoon granulated garlic
• ¼ teaspoon cracked black pepper
• grated zest of 1 lemon
• ¼ cup (64g) tahini, room temperature

Method

1. Line a rimmed baking sheet with parchment paper
2. Using a food processor or blender, grind the hemp seeds until a coarse meal forms
3. Transfer the hemp meal to a medium-sized mixing bowl, then add the rest of ingredients except the tahini and whisk together until combined
4. Stir in the tahini and continue to mix until the ingredients are well combined and a somewhat crumbly dough forms
5. It will have the texture of pie dough and should hold together when pinched
6. Using your hands, roll the mixture into 10 balls, about 1 tablespoon each
7. Place the balls on the lined baking sheet
8. Chill in the freezer for at least 30 minutes or in the refrigerator for 2 hours so the falafel balls hold together
9. Refrigerate in a tightly sealed container for up to a week or freeze for up to a month

Nutritional Info. 106 calories – 9.1g fat – 5.4g protein – 2.4g total carbs – 1.2g net carbs