These fabulous falafel are baked, not fried, giving you the classic nutty-herbaceous flavor of falafel but none of the added oil. They’re also easier to make—rather than dealing with a spitting pan of hot fat, you can pop them in the oven to bake, turning once. Don’t skip the Vegan Tzatziki Sauce! Traditionally made with yogurt, this cashew-based version has the fresh flavor of dill plus diced cucumber for added crunch and cooling notes. Whether serving this as an appetizer or a main meal with a Greek salad, you’ll be amazed at how quickly these come together!
Tips
Gluten-free version: To make this gluten-free, use certified gluten-free rolled oats.
From straightupfood.com
For more inspiration, check out these tasty ideas:
- Roasted Beet Falafel with Chile-Lime Tahini Sauce
- Sneaky Chickpea Burgers
- Greek Salad with Air-Fryer Falafel
- Crunchy Plant-Based Falafel Tacos
- ½ cup unsalted raw cashews
- 4 tablespoons lemon juice
- 3 cloves garlic, finely chopped
- 1 cup chopped peeled cucumber
- 2 tablespoons chopped fresh dill or ½ teaspoon dried dill
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
- 1½ cups chopped fresh kale leaves
- 1 cup chopped fresh parsley or cilantro
- ½ cup rolled oats
- ½ cup chopped yellow or white onion
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon paprika
Instructions
- To make Vegan Tzatziki Sauce, in a blender combine cashews, 2 tablespoons lemon juice, 1 small clove garlic, and ⅓ cup water. Let stand at least 15 minutes to let cashews soften. Cover and blend until smooth. Add cucumber and dill; cover and blend briefly. (You want the final sauce to retain some texture.) Thin with a little water if needed for desired consistency. Transfer to a glass jar with lid. Chill until ready to use. Stir before using.
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a food processor combine the remaining 2 tablespoons lemon juice and 2 cloves garlic with the next 8 ingredients (through paprika). Process until mixture is well blended and starting to stick together. Transfer to a medium bowl.
- Form mixture into eight balls, using ¼ cup mixture for each. Place balls on prepared baking sheet, spacing them evenly. Flatten each with your hand into a patty about 2½ inches wide and ½ inch thick.
- Bake 15 minutes, then gently flip patties. Bake 15 minutes more or until lightly browned on both sides. Let cool 5 minutes before serving. Serve with Tzatziki Sauce.
The post Baked Falafel with Vegan Tzatziki Sauce appeared first on Forks Over Knives.
