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Meatless Monday: Baked Falafel with Homemade Tzatziki
Author
Veg Life Staff
Ingredients
FOR THE FALAFEL:
15
oz.
Can of Chickpeas
drained and rinsed
Handful of fresh Parsley
1-3
cloves
of Garlic
to taste
1-1/2 to 2
Tbl of Flour
1/4
tsp
ground Coriander
more or less to taste
1/4
tsp
ground Cumin
more or less to taste
1/8
tsp
Chili Powder
more or less to taste
Salt and Pepper
to taste (more or less to taste)
*****
FOR THE LEMON TAHINI SAUCE:
About 2 Tbl of Tahini Paste
Juice of 1 Lemon
*****
FOR THE TZATZIKI SAUCE:
1
C
Dairy Free Greek Style Vegan Yogurt
1/2
C
Cucumber
small diced
1
clove
Garlic
minced
Juice of 1/2 of a Lemon
1
Tbl White Wine Vinegar
Pinch
of Salt
*****
REMAINING INGREDIENTS:
Pita or Flat Bread
Leafy Lettuce
Tomatoes
Cucumber Slices
Red Onions
thinly sliced
Parsley
for garnish
Instructions
Preheat oven to 400 degrees.
Drain and rinse the chickpeas. Add to the bowl of a food processor.
Add the remaining ingredients for the falafel to the food processor and blend until pureed.
Using a cookie scoop, make uniform sized balls and flatten slightly into the falafel shape.
Lightly oil a baking sheet and place the patties onto the oil. Using cooking spray, give a light mist to the tops just to keep them from drying out.
Bake for 20 minutes, flipping halfway through so both sides brown.
Meanwhile, prepare both sauces.
To assemble, add leafy lettuce to a pita or flat bread.
Place the cooked falafel, alternating with slices of cucumber, tomato and red onion.
Drizzle the sauce on top and garnish with fresh parsley.