How to make vegan keto falafel?

• Make riced cauliflower. 
• Clean and pulse cauliflower florets to make riced cauliflower. Or you can use pre-made cauli rice too.
  
• Mince herbs and spices. Add onions, garlic, jalapeño(optional), cumin seeds, cilantro and garlic to a food processor. Mince well and transfer to a bowl.
  
• Prepare falafels.
• In a large bowl add riced cauliflower, minced herbs, and dry ingredients- almond flour and coconut flour, salt and pepper to taste. Mix well.
• Due to the juice released from the herbs and riced cauliflower, the mixture will easily form a doughy like consistency. If not, add chia or flax egg(mix 1 tablespoon of chia powder with 3tbs of water. Set aside till an egg-like mixture is formed) and mix well. Adjust salt.
• Take a small ball sized dough or mixture on greased palm and form a ball. Flatten a little to make small, round falafels. Place on a greased baking sheet.
  
• Oven baking:

  Preheat the oven to 350F. Bake the falafels for 15-20 minutes till the edges are brown.
  Leave them in the baking sheet for five minutes before transferring to a cooling rack.
• Mealthy Crispy Lid:

  Place your Meathly crispy lid your instant pot and preheat for 1 minute at 350F. Add falafels to the inner basket and place on the trivet. Now close the crispy lid and set the timer for six minutes. After six minutes, check the falafels and whether they are cooked evenly.
  If not, turn them and cook for another 3 minutes. Falafels are ready.
  
• Air fryer:

  If using an air fryer, preheat it to 355F. Line the air fryer racks with parchment paper and place falafels. Cook for 12-16 minutes till the falafels are fully cooked. {Brown around the edges and look brownish.} Falafels are ready to be served. 
  Serving options - falafels taste great with tahini, lettuce pita or in my words Keto pita and tabbouleh. Enjoy.