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+ servings

Almond meal & zucchini falafel

Course: Main Course
Servings: 2 People
Print Recipe


  • ½ Cup almond meal pulp (leftover from making almond milk)
  • 20 g coconut flour
  • 1 teaspoon baking soda
  • 2 cloves garlic finely chopped
  • 1 cup zucchini grated
  • 1 tablespoon parsley, fresh chopped
  • 2 tablespoons coriander, (cilantro), fresh chopped
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 2 teaspoons ground coriander
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3-4 tablespoons olive oil


  • Place all of the ingredients, except the baking soda and coconut flour in a food processor and blitz until combined.
  • Spoon the mixture into a bowl and add the baking soda and coconut. Mix well. Add more coconut flour if required.
  • Take about a tablespoon of the mixture, and make into balls, flattening slightly.
  • Place in the fridge for at least 30 minutes to firm.
  • Heat the olive oil on a medium heat in a frying pan.
  • Fry the falafel on both side for until golden and firm.
  • Eat and enjoy!


Makes 10-12 falafel balls
Nutritional Info per falafel - 81 Calories, 7g Fat, 2g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs