Crispy Keto Falafel Waffles with Lemon-Tahini

About This Recipe

These crispy keto falafel waffles bring all the herby, garlicky falafel flavor—without the chickpeas or grains. Made with riced cauliflower, almond flour, and fresh parsley-cilantro, they cook up golden in a waffle iron and get finished with a silky lemon–tahini drizzle. They’re meal-prep friendly, gluten-free, and perfect for a satisfying low-carb lunch.

Ingredients

For the Falafel Waffles

• 2 cups riced cauliflower, steamed and squeezed very dry
• 1/2 cup almond flour
• 2 large eggs, beaten
• 1/2 cup finely chopped fresh parsley and cilantro (mixed)
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt, plus black pepper to taste
• Avocado or olive oil, for greasing the waffle iron

For the Lemon–Tahini Drizzle

• 1/3 cup tahini
• Juice of 1/2 lemon
• 1 small garlic clove, finely grated
• 2–4 tbsp water, to thin
• 1/4 tsp salt
• Pinch of paprika or cayenne (optional)

Instructions

1. Prep cauliflower: Microwave or steam the riced cauliflower 3–4 minutes until tender, then cool slightly and squeeze very dry in a clean towel.
2. Make the batter: In a bowl, combine almond flour, cumin, coriander, baking powder, salt, and black pepper. Stir in eggs, herbs, garlic, and the dried cauliflower until a thick, spoonable mixture forms.
3. Preheat & grease: Heat a waffle iron to medium–high and lightly brush or spray with oil.
4. Cook: Spoon in batter to cover the grates without overfilling. Close and cook 4–6 minutes until deeply golden and crisp. Repeat with remaining batter; keep waffles warm on a wire rack in a low oven to stay crisp.
5. Make the sauce: Whisk tahini, lemon juice, garlic, water (to thin), salt, and paprika until smooth and drizzleable.
6. Serve: Plate waffles, drizzle generously with lemon–tahini, and finish with chopped herbs, sesame seeds, and a quick tomato–cucumber salad if desired.

Keto Focus

Classic falafel flavor without legumes or grains—cauliflower and almond flour keep carbs low while tahini supplies satisfying fats. Each serving delivers just 6g net carbs with enough protein and fat to keep you full and energized.

Nutrition Facts (per serving)

• Calories: 260
• Protein: 11g
• Fat: 19g
• Total Carbs: 11g
• Fiber: 5g
• Net Carbs: 6g

Tips & Variations

• Get them ultra-crisp: Squeeze the cauliflower bone-dry and preheat the iron well. Let steam escape for 30 seconds before lifting the lid.
• Keep crispy: Place finished waffles on a wire rack and hold in a 200°F (95°C) oven until serving.
• Nut-free option: Swap almond flour 1:1 with fine sunflower seed flour, or use 1/2 cup finely crushed pork rinds.
• Coconut flour swap: Use 2–3 tbsp coconut flour in place of almond flour; if the batter seems dry, add a splash of water or an extra egg white.
• Flavor boosters: Add 1 tsp za’atar, a pinch of cayenne, or lemon zest. Top with chopped cucumbers, tomatoes, and extra herbs.
• Meal prep: Refrigerate up to 4 days or freeze up to 2 months. Reheat in a toaster oven or air fryer at 375°F (190°C) for 3–5 minutes.