Keto vegan falafels (oven baked!) and “lazy” cashew hummus | Keto vegan | LCHF

Keto vegan falafels (oven baked!) and “lazy” cashew hummus | Keto vegan | LCHF


hi everyone today we’re making falafels so if you love falafels like I do and think you’re on keto and can no longer have them you’re in luck because that’s exactly where we’re going to be making today we’re going to be making lacrosse the only outside fluffy on inside keto medium Fluffles the oven-baked meaning there’s no deep-frying and we’re going to make the easiest and most delicious cashew hummus on the planet to go with them so are you ready I am let’s do it okay so ingredients you need first of all we need some chia seed some black chassis I’ve got here and some firm tofu so I’ve got one block of really firm tofu and some ground almonds so this is almond milk I know so I’ve got some cumin here so you can use cumin powder if you have it around but I’ll recommend using the whole seeds you get much better flavors and on top of them we need some fresh ingredients so I’ve got some mushrooms here I’ve got five large mushrooms one onion we only need half of it and some garlic and also a small bunch of coriander you can use flat parsley or combination of both so these are ingredients full of falafels and full of cashew homas is really really simple so we need some cashew here so these are unroasted and no added flavors plain cashews and now so we have some Parsley’s so these are flat parsley it’s not a curly ones the flavors are slightly different and we need one line my favorite and some olive oil and that’s it for hummus okay so the food processor is going to be our best friend today it’s going to be doing most of the work so what we’re going to do is check in all ingredients for the falafels and just let it do its job so I’m gonna popular mushrooms the whole thing and I just chop up the onion we need half an onion and just pop in there and coriander okay and we’re going to take the tofu and just crumble it into a food processor just so it’s easier for the whole thing to get blended in so that’s one block of tofu that’s 280 grams of tofu and that’s the quantity that comes in one block so that’s quite handy you just use a whole block and I’ve got my garlic here so it’s really up to you you can just put one clove – or you feel like me as a garlic holic then you put three so that’s all of fresh ingredients and inside we’re going to add in some chassis so I’m gonna add in two tablespoons of dry GRC so you don’t have to soak them that makes life a lot easier and then we’re going to add in the cumin seeds so I’ve got about one and a half tablespoons here just pop that in and then we’re going to add in the ground almond so I’ve got one cup of ground cumin here and just pop that in there we’re going to season it with salt and pepper so I’m going to add in one teaspoon of salts and then some black pepper and now pop the lid on and we’re going to just split it I think it’s ready so what a blitz a tow is pretty fine I’m moist so let me just grab hold of one bit so it’s sticky but you can kind of handle it in your hand and that’s a perfect consistency we want great now let’s turn into falafels here’s my fluffer mixture and just take a spoon so what we want to do is to make a little ball shape so with this amount you probably roughly make about 12 of them so the size is up to you but obviously you don’t want them to be so big that they can’t be cooked easily so just roll it in your palms so the surface should be sticky still but it doesn’t leave any residue on your hands and pull them aside and then make another one [Music] okay this is the last one the biggest so broken into 12 portions roughly now they’re ready to go on the baking tray so here’s my baking tray and I’ve lined it with tin foil and now this is going to grease the surface where some coconut oil you can use olive oil if you want but I prefer coconut oil but we want to do it quite generously so we want to pour in generous amount of melted coconut oil so we’re not be frying but we want to make sure that falafels are going to be crispy and golden brown and we don’t want them to stick to the bottom okay so that’s quite a lot of coconut oils can see now we’re just going to transfer falafels to the surface and as we do it we’re going to roll the falafels in the coconut oil and coat it with coconut oil and this is important this is going to make sure that it doesn’t stick but also it’s going to be golden brown and crusty on the surface and as I remember that we’re not really adding any fat in a mixture so this would be a good boost of fat content great so these glistening that a baby falafels are ready to go into the oven so the falafels are going into a 200 degree preheat oven for about roughly 30 minutes and in between you want to flip it around a couple times just make sure they’re cooked on both sides and till they’re golden brown and as I said the fruit process is our best friend today it’s going to help us to make the hummus as well so I’ve got my cashew here so this is half a cup of our roasted cashews so you can soak them beforehand but I don’t do that because I’m really lazy so that’s why I call it lazy hummus because you literally just checking all ingredients and you can make them any time without pre-soaking anything I actually prefer the texture of Unsoeld cashew in this recipe it gives a better texture that’s closer to chickpea hummus so I’m going to so this is half a cup of cashew and then the small bunch of parsley the quantities up to you if you prefer stronger parsley flavor then you add more so for me that’s enough and then a couple cloves of garlic as well so I forgot to mention you need some garlic for this recipe as well and we’re going to just squeeze in the line so we need juice of one lime you’ll give it that a citrusy zingy kick for llamas I love limes for me limes is summer then particularly lend them when it gets cold in winter and rainy some limes really pick you up okay that’s the juice of one lime and then we’re going to add in some olive oil we need three tablespoons of good olive oil and when I say good olive oil I basically means the olive oil you’re happily consumed raw so you won the Coe prayers extra virgin not look cooking olive oil so that’s three tablespoons of olive oil and again we’re going to season it with some salt and pepper so a little bit of salt to taste so again with the salt you need to taste the mixture to decide how much salt you want to add and then we’re going to add in some black pepper as well for this it’s a small amount of black pepper and once again we’re going to blitz it so we’re using unsoaked cashews so we need to blitz it for a little bit longer to make sure it’s nice and smooth so you can adjust the consistency with a tiny bit of water if you find it too thick but for me that’s perfect Sola hummus is done so it’s been about 15 minutes and I’m going to take the baking tray out and flip the falafels upside down just make sure they’re cooked on both sides so I’m going to flip them around so at the moment you can see there’s still quite probably so you want to have minimum contact with them when you flip and even if really crumble a little bit it’s okay just keep doing it and if you need to add a bit more oil you can just make sure it doesn’t stick okay so they’re going back to lovin I know it’s really tempting to want to eat them right now but they’re really hot right now and those are quite crumbly so what you want to do is to leave them for about 10 to 15 minutes and then room temperature or in a cooling oven so you need to give them some time to kind of find the grounding and realize they’re actually Fluffles sort of okay so let’s plate up is my plate the first thing I’m going to do is to put some of the humus cashew humus until a plate oh so good so I’m gonna just make little circle here my attempt to be a little bit fancy just make a little circle and I’m going to place these gorgeous falafels alongside they cool down slightly but they’re still quite soft don’t put one why and I’ve got some salad here so I’m gonna just put some of the tomatoes here mixed tomatoes these yellow ones are so cute and some cucumber grey combination and I’m gonna drizzle some olive oil on top of Bahamas just give that extra flavor and if you Bri fly me then a few onion slices the red onions are so sweet gorgeous and there’s some parsley on top I mean this does wonders full of flavor well there you go that’s the falafels so there you go here’s a gorgeous gorgeous falafel and cashew hummus as well the kitchen just smells amazing love garlic and parsley it’s just amazing combination and I really can’t wait to dig in I just want to show you what it’s like in middle the texture is absolutely amazing once it’s cooled down it firms up slightly then you get this amazing amazing texture is crusty on the outside and fluffy in the middle as promised and a case to wait for them to cool down slightly so patient is the key and it will pay off and I’m going to cover it where’s the hummus there you go that’s the hummus the smell is just amazing I’m gonna eat it with my head mmm so light and fluffy somewhat oh this hummus is just amazing is garlicky its citrusy everything rolled into one hmm am I should prefer this to cheap people of course because a lot of falafels they’re actually to Dennis for me and this is some light and fluffy because the tofu in there it makes everything so moist and fluffy and light this is just amazing so I’m eating them with salad today they’re absolutely superb we salad but you people making my one cup keto flatbread then you can just turn it into falafel wraps how amazing is that and if you haven’t tried a flatbread I’ll put a link down below please try it or worse a while so I hope you enjoy the recipe today and you’re inspired to try it they’re absolutely absolutely delicious this is so amazing so follow me on Instagram and Twitter I post the food I eat and regular updates on this channel and a recipes etc so make sure you check out my Instagram and Twitter so thanks for hanging out with me today thanks for watching I’ll see you next time [Music]

Leave a Reply

Your email address will not be published. Required fields are marked *