A low carb alternative to falafel, using edamame beans instead of chickpeas.
This recipe is low carb rather than keto as it uses edamame beans (soy).
In the photo: we served these with Moroccan Style Cauliflower Rice and a garlic cream cheese dip.
Makes 4 portions - each portion contains:
279 Calories / 18g Fat / 5.6g Carbohydrates / 19g Protein / 9.2g Fibre
500g Edamame Beans
100g Shallots or Leeks
2 Garlic Cloves
60g 'Breadcrumbs' - the macros are for Panda Bread, but any of the Bread recipes will work. If you don't have any ready made, a 90 second bread is the quickest option!
A small bunch of fresh coriander
20g Sesame Seeds
1-2 tsp Ground Cumin
1-2 tsp Garam Masala
Salt & pepper, to taste
20g Coconut Oil (we use cooking coconut oil as it has no flavour or taste)
Heat a small pan (no oil) over a low-medium heat. Add the sesame seeds and toast for a couple of minutes. Set aside to cool.
Preheat the oven to 190°C. Add the coconut oil to the bottom of an oven tray (or skip this step and use greaseproof paper) to allow it to melt whilst you prepare the falafel.
Add all of the ingredients, except from the coconut oil, to a food processor. Blitz until smooth.
Use wet hands to form falafel. We get 5-6 per portion.
Place the falafel on the oven tray and bake for 15-20 minutes, turning half way through if necessary. Remove from the oven when they're slightly golden and firm.