- 2
Ingredients
- For the Falafel:
- 1 15-oz. can or 2 cups cooked chickpeas, drained & rinsed
- 2-3 garlic cloves, quartered
- ½ cup parsley, coarsely chopped
- 2 Tbsp flour (I use white whole wheat)
- 2 Tbsp whole wheat bread crumbs
- 1-2 Tbsp fresh lemon juice
- 2 tsp ground cumin
- 1 tsp baking powder
- ½ tsp ground coriander
- ½ tsp onion powder
- Generous ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- Pita bread
- For the Tzatziki Sauce:
- ½ cup plain nondairy yogurt
- 2 Tbsp tahini
- 1 Tbsp chopped fresh dill (or 1 tsp. dried dill)
- 1 tsp fresh lemon juice
- 1 tsp white wine or apple cider vinegar
- ½ tsp garlic granules/powder
- ½ tsp onion granules/powder
- ¼ tsp sea salt
- Pinch black pepper
Preparation
Step 1
For the Falafel:
Preheat oven to 425℉. Lightly drizzle a cookie sheet with olive oil. Combine the chickpeas, garlic, and parsley in a food processor. Pulse until well-combined. Add the rest of the ingredients, and process until the mixture is smooth & uniform. It should be perfectly moist at this point, but if you find that the mixture is a little dry, add a teaspoon or two of water.
Form the falafel mixture into golf ball-sized balls. Flatten the tops a bit & place them on the cookie sheet. Bake for 12 minutes, flip, and continue baking for 5-8 minutes until both sides are beautifully golden brown. Serve inside a slightly warmed pita with spinach, cucumber, the hummus of your choice and/or Vegan Tahini Tzatziki Sauce (recipe below).
For the Tzatzaki Sauce:
Combine all ingredients in a small mixing bowl, and stir to incorporate. Taste & adjust seasonings as necessary. Chill as the falafel bakes, then drizzle in the pita and on the falafel. Store leftovers covered in the refrigerator. This sauce also makes a great salad dressing – especially when the salad is topped with falafel or chickpeas!