May 25, 2014 By Leanne Vogel November 3, 2018
Ground nuts, seeds and fresh herbs make the perfect texture and flavor in these bean-free, low-carb, and keto falafel balls.
First, I have to say:: I have nothing against beans! I love them… sometimes.
It’s just nice to have options, you know?
A recipe for those days where you’re all like, “I want falafel, but I don’t feel like beans.”
Or, “I feel like eating nuts… but I want falafel too. If only there was a way I could enjoy both at the same time?!”
Or, maybe you’re allergic to beans, avoiding beans, they make you toot and you have a hot date tonight… whatever.
Not to fret, my friends. I come to you with bean-free falafel to save the day.
Because this recipe is paleo, it’s also dairy-free, gluten-free and grain-free.
And; because vegans rock just as much as paleo tribes do, I made this recipe vegan, too.
Soaking + pureeing + rolling + dehydrating and voila, you’re snacking on falafel and nuts at the very same time.
Don’t have a food dehydrator?
I’ve had this 4-tray Excalibur Food Dehydrator for nearly a decade and it’s still going strong. If I were to do it all over again, though, I would spend the extra $60 and get a 9-tray. So many more possibilities.
Anyways, if you don’t have a food dehydrator, no worries. You can make this paleo recipe in the oven, too.
First, you want to make the herb mixture really smooth. This is the component of the recipe that holds everything together!
Once it’s smooth, add the nut & seed mixture to the bowl of your food processor. I have had this 14-cup Cuisinart Food Processor for a little over 3 years and enjoy it. Although my $40 Black & Decker did a comparable job – it died when I tried to make nut butter for the first time but could ace a paleo recipe like this one!
You see the consistency below?
This is what you’re aiming for. The almonds and walnuts are about the size of sesame seeds. You do not want to blend the mixture until it’s smooth… or it won’t taste like falafel.
Consistency is key!
Roll em up, dehydrate (or bake as per instructions in the recipe) and serve on their own, or with a quick and easy sauce.
The sauce I made for the pictures of this recipe was a combination of:: tahini, homemade yogurt, lemon juice, garlic, water and minced garlic.
These paleo falafel are great on top of roasted veggies, as a snack, or crumbled over a salad.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.