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Keto Falafel

  • Total Prep & Cooking Time: Forty-five minutes
  • Yields: Four servings
  • Nutrition Facts: Calories: 570.3 | Protein: 27.5g | Carbs: 5.2g| Fat: 47.2g | Fiber: 9.6g


  • Eight ounces of mushrooms (sliced)
  • Half cup of each
  • Olive oil
  • Pumpkin seeds
  • Almonds
  • Three-fourth cup of protein powder
  • One-fourth cup of water
  • Four tbsps. of chia seeds
  • Two cloves of garlic (minced)
  • Two tbsps. of parsley (chopped)
  • One tsp. of each
  • Onion powder
  • Salt
  • Cumin (ground)
  • Coriander seed (ground)
  • One-fourth tsp. of black pepper (ground)


  1. Preheat your oven at one hundred and fifty degrees Celsius.
  2. Heat a large frying pan. Add the almonds along with the pumpkin seeds. Roast for four minutes.
  3. Add the almonds and pumpkin seeds into a food processor.
  4. Pulse until a coarse mixture forms.
  5. Heat oil in the same pan. Add the mushrooms. Cook for three minutes.
  6. Add cooked mushrooms along with the remaining ingredients in the food processor. Add the remaining olive oil.
  7. Shape the prepared mixture into balls of four centimeters.
  8. Arrange the falafel balls on a greased baking tray.
  9. Bake for twenty minutes.
  10. Serve the falafels warm with any side dish.

What do you think?

Written by Maria Faber

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