Place the riced cauliflower in a microwave-safe bowl and heat for 3 minutes. Alternatively, steam until tender.

Transfer the cauliflower to a clean kitchen towel or cheesecloth and squeeze vigorously to remove all excess moisture. This step is critical for a firm texture.

In a food processor, combine the squeezed cauliflower, parsley, cilantro, garlic, and shallot. Pulse 5-7 times until finely minced but not pureed.

Add the almond flour, hemp hearts, cumin, coriander, salt, and pepper to the processor. Pulse 3 more times to incorporate.

Transfer the mixture to a mixing bowl and stir in the beaten egg until a dough-like consistency forms.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Form the mixture into 12-16 uniform balls (approximately 1.5 inches in diameter) and place them on the baking sheet.

Lightly brush each falafel ball with olive oil.

Bake for 15 minutes, then carefully flip each ball. Bake for an additional 12-15 minutes until the exterior is golden brown and crisp.

Allow the falafel to cool on the tray for 5 minutes before serving to ensure they firm up.