Healthy FALAFEL & TZATZIKI | Vegan Oil Free
Chickpeas are easily one of the most diverse whole foods out there. I love featuring them as the main component of a recipe because they are deliciously starchy. In this recipe, I celebrate the humble chickpea by squishing them down into delightful discs of flavorsome falafel. My creamy Greek Tzatziki is so delicious and simple, making it a dreamy combination with the falafel. This Greek and Middle Eastern-style fusion is fully loaded with spices and fresh herbs, making every mouthful just as delicious as the last. It’s quick and easy to assemble and encourages sharing, making it the perfect centerpiece for hosting dinner guests!
The heart and soul of the party, the falafel, is prepared by whizzing dry chickpeas with aromatic spices in a food processor. Warm notes of cumin, turmeric and black peppercorns are lifted with lemon juice and cilantro for additional freshness. I like my falafel with a subtle kick, so my recipe includes a mild green chili and chili powder. This can be adapted to suit your preference! My creamy Tzatziki is perfect for this dish, especially if you’re eating this as a salad. Simply blitz soy milk, cashews and white beans with garlic, lemon and dill in a food blender. Feed your friends and family with this ultimate comfort food recipe – if you can resist eating it all before they arrive!
A quick and easy falafel that isn’t junk food..what’s not to love!
- 1 cup dry chickpeas, soaked for 8 hours
- ½ -1 mild green chili, roughly chopped
- ¼ red onion, roughly chopped
- 5 cloves garlic
- ½ lemon, juiced
- ¼ cup cilantro
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- ½ teaspoon chili powder (optional)
- ¼ cup chickpea flour
Soak the chickpeas for 8 hours or overnight. Preheat your oven to 400°F. Drain the chickpeas really well and then add to a food processor. Add the chili, onion, garlic, lemon juice, and spices to the food processor and process. You want it to be pretty finely processed, but not so much that it makes a dough. It should have a sand-like texture. Add the chickpea flour, and mix well.
Form balls or patties and place on a parchment-lined baking sheet and bake for 10-15 minutes. If you have an air fryer, you can air fry the falafels for a few minutes just to get that perfect browned outer texture.
This is the easiest and fastest recipe you’ll ever make!
- ½ cup soy milk
- ½ cup cashews (optional)
- 1 can white beans, rinsed and drained
- ½ cucumber, peeled
- ½ lemon, juiced + zest
- 1-2 cloves garlic
- 2 tablespoons fresh dill
Add the contents, except the dill, to a high-speed blender and blend until smooth. Add the dill and pulse a few times. Serve with falafels.