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.
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
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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.
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Form mixture into balls about 2" in diameter. Arrange on a baking sheet. Bake for 35 minutes until crispy and deep golden brown.
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While falafels are baking, prepare the tzatziki sauce. Whisk together all sauce ingredients in a small bowl until creamy.
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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!