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Prep 10 mins
Cook 20 mins
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).