Fluffy and crispy herbed falafels with fresh veggies drizzled with a creamy tzatziki sauce. The perfect spring or summer lunch…or any time of year for that matter. This recipe is super simple, easy, and relatively quick to make.
Baked, crispy, chickpea balls? Sign me up. Also known as falafels, but we all know which name sounds more fun. These crispy, yet perfectly fluffy falafels are drizzled in a creamy tzatziki sauce consisting of tahini, vegan yogurt, dried dill, cucumber, lemon, and salt. Super simple, yet so flavorful.
I tried my best to make this recipe as pantry-friendly as possible. Yes, there are fresh vegetables in this bowl, but by all means you can omit or substitute them with the ingredients you have on hand. All ingredients in the falafels are for the most part pantry friendly. The tzatziki sauce does contain cucumber, although it can be omitted if you do not have that on hand.
Now, who wants to grab a fork and dive in with me? You get your own bowl of course 🙂
This Vegan Falafel Bowl with Tzatziki Sauce…
- Hearty and flavorful
- Contains the crispiest and fluffiest falafels
- Super simple and easy
- Vegan, gluten-free, and healthy
Fluffy and crispy herbed falafels with fresh veggies drizzled with a creamy tzatziki sauce. This recipe is super simple, easy, and relatively quick to make.
- One 15 oz. can chickpeas, rinsed and drained
- ½ white onion, roughly chopped
- 2 garlic cloves
- Juice from ½ lemon
- ½ cup roughly chopped parsley or sub 2 tbsp mixed dried herbs
- 1 tsp coriander
- 1 tsp cardamom
- ½ tsp cumin
- Dash of red pepper flakes
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 3-4 tbsp chickpea flour
- ½ cup unsweetened, plain vegan yogurt vegan mayo works well too.
- 1 tbsp creamy tahini
- ¼ cup shredded cucumber
- 1 tsp dried dill
- Juice from 1 lemon
- ¼ tsp salt
Preheat the oven to 400 degrees. Line a baking sheet with a silicone baking mat or parchment paper. To a food processor, add all ingredients except chickpea flour. Process until mixture is coarse, but slightly paste-like (can easily be formed into a ball). Transfer mixture to a large bowl. Stir in chickpea flour. Add just enough until you can form a ball without it sticking to your hands.
Form mixture into balls about 2" in diameter. Arrange on a baking sheet. Bake for 35 minutes until crispy and deep golden brown.
While falafels are baking, prepare the tzatziki sauce. Whisk together all sauce ingredients in a small bowl until creamy.
Assemble: I served my falafels on a bed of couscous, shredded cabbage, chopped lettuce, and a drizzle of the tzatziki sauce. Use the vegetables you have on hand to create your bowl!
5/5 for this recipe. I made burger style patties – instead of balls and love that these are baked .
I love the crunch in my protein packed – meatless burger.
Thank you for this delicious recipe Taavi.
I continue to cook up healthy meals – thanks to your recipes.
Hope you are keeping well – and going into the new “normal” – that you realize how important your recipes are to us who love HEALTHY food – HEALTHY is HOT.
Thank you so much Wilma! so happy you enjoyed it 🙂
Looks so good! And so easy to make too. The recipe says it serves four but how many falafels does it make? Also, do you think these will freeze well?
The recipe will make about 10-12 falafels if you used a small ice cream scoop to portion them out. I believe they will freeze well!