Keto Lupini Falafel

Keto Lupini Falafel

Yield: 4 servings
Serving size: 5 pieces

Nutrition Breakdown per Serving
140 calories,16g protein, 2g net carbs, 13g fiber, 8g fat  


  • 1 cup water
  • 1 bouillon cube
  • 1 cup Carrington Farms Ground Lupin Bean 
  • 2 Tbsp ground flaxseed meal
  • ⅓ cup onion, finely chopped
  • ⅓ cup cilantro, finely chopped
  • 1 Tbsp minced garlic 
  • 1 Tbsp sesame seeds
  • 1 tsp dried parsley
  • 1 tsp ground cumin
  • 1 tsp coriander 
  • 1 tsp red pepper flakes
  • ½ tsp black pepper
  • ¼ tsp xanthan gum
  • ¼ tsp baking soda
  • 2 tsp fresh lemon juice
  • 1 Tbsp olive oil
  • 2 large egg whites, beaten
  • Olive oil spray 


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Line and spray a large baking sheet. Set aside.
  3. Heat water in a microwave safe bowl and stir in bouillon until dissolved. Set bowl aside.
  4. In a large mixing bowl, combine and mix together the “dry” ingredients, beginning with the ground lupin through the baking soda.
  5. Add broth to the dry mixture in the mixing bowl and stir together until well-combined. Blend in the lemon juice, olive oil, and beaten egg whites and allow to stand for 10 minutes.
  6. Use hands to form the mixture into small, golf ball-sized shapes and place 2-inches apart on baking sheet.
  7. Spray falafel balls with olive oil and bake for 25 to 30 minutes, or until tops are slightly golden brown, turning over after 10 to 15 minutes. 

Serving Suggestion: Enjoy with your favorite tzatziki sauce and serve over a bed of mixed greens, cucumber, and grape tomatoes.

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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