Vegan Falafel and Cashew Tzatziki

February 18, 2020

VEGAN FALAFEL & CASHEW TZATZIKI - INGREDIENTSFOR THE FALAFEL:2 (13 ounce) cans gabanzo beans, drained and rinsed1 medium white onion, roughly chopped4 garlic cloves3 tablespoons lemon juice1/3 cup chopped flat leaf parsley1/4 cup chopped cilantro2 teaspoons cumin2 teaspoons coriander1 teaspoon cayenne pepper1 teaspoon sea salt1/4 cup quinoa flakes (if you can’t find these, just grind quinoa in your blender for 30 seconds until flakes form)FOR THE TZATZIKI:1 1/4 cups raw cashews, soaked at least 2 hours1/2 cup water1 teaspoon sea salt3 tablespoons lemon juice1 garlic clove2 tablespoons fresh dill, chopped1/2 cup english cucumber (or any cucumber), grated

VEGAN FALAFEL & CASHEW TZATZIKI

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

FOR THE FALAFEL:

  • 2 cans (13 ounce) gabanzo beans, drained and rinsed
  • 1 medium white onion, roughly chopped
  • 4 garlic cloves
  • 3 tbsp lemon juice
  • 1/3 cup chopped flat leaf parsley
  • 1/4 cup chopped cilantro
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/4 cup quinoa flakes (if you can’t find these, just grind quinoa in your blender for 30 seconds until flakes form)

FOR THE TZATZIKI:

  • 1 1/4 cups raw cashews, soaked at least 2 hours
  • 1/2 cup water
  • 1 tsp sea salt
  • 3 tbsp lemon juice
  • 1 garlic clove
  • 2 tbsp fresh dill, chopped
  • 1/2 cup english cucumber (or any cucumber), grated

Instructions

  • Preheat oven to 450.
  • Line baking sheet with parchment paper and spray cooking oil evenly over the parchment paper. 
  • To make falafels, add all of the ingredients to a food processor and pulse for about 30 seconds, making sure to leave some consistency. 
  • Use a cookie scoop and form 16 balls on the baking sheet. 
  • Lightly press them down with a spatula. 
  • Bake 10 minutes and flip. 
  • Bake for 5 minutes more and remove from oven. 
  • To make the tzatziki sauce, add all ingredients to a blender except for the grated cucumber and dill. 
  • Once a smooth sauce forms, transfer to a medium bowl. 
  • Mix in the cucumber and dill. 
  • Plate your meal and serve — I like mine in a pita or tortilla! 
  • Enjoy!

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