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These falafels taste amazingly like the real thing. They're made with black soybeans instead of chickpeas, so they're low in carbs and high in protein and fiber.
- 1 (15 ounce) caneden black soybeans, rinsed and drained (See Note 1)
- 3 tablespoons minced onions
- 2 garlic cloves, finely minced
- 1⁄2 cup almond flour
- 1 teaspoon lemon juice
- 1 tablespoon sesame tahini
- 2 teaspoons ground cumin
- 1⁄2 teaspoon ground coriander
- 1 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1 teaspoon xanthan gum (See Note 2)
- 1⁄3 cup chopped fresh parsley
- 1 tablespoon olive oil
- 1 medium egg
- oil (for deep frying)
- Place soybeans, garlic, and onions in a food processor and process until soybeans are very finely chopped.
- Place soybean mixture in a bowl and add remaining ingredients. Mix well.
- Heat oil in a deep fryer or saucepan to 350F
- Drop mixture by spoonfuls into hot oil.
- Fry 4 to 5 minutes or until golden brown.
- Drain on paper towels.
- NOTE 1: Canned black soybeans are available at some health food and low-carb specialty stores. I purchase mine from Eden Foods online store (www.edenfoods.com/store).
- NOTE 2: Xanthan gum is a low-carb thickener available in powder form. I use it to thicken soups, stews, and gravies, and to add body to low-carb baked goods. It's available at a number of online low-carb vendors. I get mine from Authentic Foods (www.authenticfoods.com).