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Gluten Free Falafel

Prep Time 20 minutes
Cook Time 28 minutes
Passive Time 20 minutes
Total Time 1 hour 8 minutes
Servings 11 falafel

Equipment

  • High-speed blender
  • food processor

Ingredients

Falafel

  • 1 can chickpeas (540mL/ 2 cups)
  • 1/2 cup diced red onion
  • 1 cup parsley
  • 2 garlic cloves
  • 2 tsp cumin
  • 1 1/2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp brown rice flour
  • salt and pepper to taste
  • 2 tbsp olive oil (divided)

Vegan Tzatziki

  • 2/3 cup cashews (soaked for 30 minutes in boiling hot water)
  • 2 tbsp lemon juice
  • 2 garlic cloves
  • 2-3 tbsp water
  • salt and pepper
  • 1/2 cucumber (grated/ roughly 1/2 cup)
  • 1/4 cup dill (finely chopped)

Bowl Ingredients (optional)

  • kale
  • cucumber
  • cherry tomatoes
  • avocado
  • toasted almonds
  • 1 tbsp olive oil

Instructions

Falafel

  • Combine all ingredients together into a food processor (add 1 tbsp of oil and reserved the other tbsp for brushing on top of the falafel before it goes into the oven). Pulse until smooth but some texture remains. The batter should be thick but holds together.
  • Place the batter in the fridge for at least 20 minutes.
  • Preheat the oven to 425ºF and either line a baking sheet with parchment paper or lightly cover the bottom with oil. (Note: At this time if you are making the Tzatziki, begin to soak your cashews- see Vegan Tzatziki Instructions).
  • After 20 minutes, divide the batter into 10-12 round discs. Roughly 2 tbsp of batter per falafel. Shape them and then lightly flatten them. Brush a little oil on top of the falafel.
  • Bake for 20 minutes, then flip and bake for another 5-8 until both sides are golden.

Vegan Tzatziki

  • Begin by soaking the cashews in boiling hot water for 30 minutes. This helps to soften the cashews so they are easier to blend and creamier. NOTE- you will need a high-speed blender for the tzatziki.
  • Once the cashews have soaked for 30 minutes, grate 1/2 of a cucumber over a towel or paper towel (you can leave the skin on it will just give the Tzatziki a bit of a green hue). Once grated, bundle the cucumber up in the towel it's on, and squeeze out as much of the water as you can. Set aside.
  • Drain the water from the cashews and then add the cashews to a high-speed blender along with the lemon juice, water (start with 2 tbsp), garlic, cucumber and salt and pepper. Depending how the blending process goes, and how thick you want your Tzatziki, add 1 more tbsp of water. Blend until smooth.
  • Lastly, fold in the dill. Best eaten fresh. But can store in the fridge for a few days.

Bowl Assemble

  • Add a handful of kale and the other veggies you are using to a bowl, lightly drizzle with olive oil and top with a few falafel. Option to dip the falafel and salad into the Tzatziki or toss everything in the Tzatziki.