I have cracked the code on the perfect vegan falafel. These falafels are made with chickpeas and quinoa flakes, and flavored with all of the traditional seasonings of the Middle East. And, these have a healthier spin because they are baked, not fried. And the dipping sauce? The most decadent and incredible tzatziki sauce, made with cashews instead of yogurt. You will enjoy this recipe for years to come!
Ingredients
Falafel:
- 2 cans (13 ounce) gabanzo beans, drained and rinsed
- 1 medium white onion, roughly chopped
- 4 garlic cloves
- 3 tbsp lemon juice
- ⅓ cup chopped flat leaf parsley
- ¼ cup chopped cilantro
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp cayenne pepper
- 1 tsp sea salt
- ¼ cup quinoa flakes (if you can’t find these, just grind quinoa in your blender for 30 seconds until flakes form)
Tzatziki sauce:
- 1 ¼ cups raw cashews, soaked at least 2 hours
- ½ cup water
- 1 tsp sea salt
- 3 tbsp lemon juice
- 1 garlic clove
- 2 tbsp fresh dill, chopped
- ½ cup english cucumber (or any cucumber), grated
Instructions
- Preheat oven to 450 F.
- 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!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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