I have officially cracked the code on the perfect healthy Vegan Falafel. These cute little falafels are made with chickpeas and quinoa flakes, and then flavored with all of the traditional seasonings of the Middle East (news flash: you already have them in your spice cabinet, I’m sure).
And although traditional falafels are fried, these are more nutritious because they are baked! Which also means less mess, because there is nothing worse than hot oil splashing everywhere.
The star of the show is the dipping sauce. Traditional tzatziki sauce is made with a yogurt/labneh base. Since my stomach seems to be sensitive to dairy these days, I made a delicious tzatziki sauce using cashews. I cannot wait for you guys to make this sauce, it’s UNREAL!
When it comes to dinner recipes, the number one requirement is that it comes together in under 30 minutes. This recipe fits that bill. To make the falafel, literally all you have to do is add the falafel ingredients listed below to a food processor. The texture should be thick and somewhat moist – so that you can then use a cookie scoop and easily form 16 patties.
Then, bake them at 450 degrees for 10 minutes, then flip them to the other side and bake for another 5 minutes. The key is to not overtake the falafel, because doing so will make them dry! And no one wants dry falafel, no thanks!
I personally think tzatziki is the best sauce ever, ever, ever. And just because this sauce is dairy-free, it doesn’t sacrifice taste. In fact, I think it’s better than a traditional dairy tzatziki sauce.
To make this one, the first think you need to do is soak the cashews for at least two hours. I usually do it much longer than that, like overnight, simply because the longer the cashews soak, the creamier the sauce becomes. That said, let’s say you only have 10 minutes to spare – that’s OKAY! Add the cashews to a bowl and pour boiling hot water on top, and let them soak for 10 minutes.
Once the cashews have soaked, add them to a blender, along with the water, salt, lemon juice and garlic, and blend until nice and creamy. Then, transfer the mixture to a bowl and add in the chopped/grated cucumber and the dill. At this point, I do a quick taste test, and add salt as needed. That’s it!
If you make this recipe, please be sure to leave a comment + rating below! This helps other readers decide whether to give this recipe a try! And, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!