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vegan falafel bowl with tzatziki sauce

Vegan Falafel Bowl with Tzatziki Sauce

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.

Course Main Course
Keyword falafels, gluten-free, tzatziki sauce, vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

Falafels

  • 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

Tzatziki Sauce

  • 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

Instructions

  1. 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.

  2. Form mixture into balls about 2" in diameter. Arrange on a baking sheet. Bake for 35 minutes until crispy and deep golden brown.

  3. While falafels are baking, prepare the tzatziki sauce. Whisk together all sauce ingredients in a small bowl until creamy.

  4. 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!