You better believe that as a vegan(even before I was vegan) I love falafel!! There is something so delicious and comforting about falafels and tzatziki. Any greek or med restaurant, falafel is always on my order. They’re packed with protein and super inexpensive to eat, even out!
This recipe combines all of the favorite things about a Med spread without any frying and any dairy. Making this a much healthier way to go. The use of cashew cream for the tzatziki makes it actually impossible to tell that there is no dairy whatsoever in the sauce. Ive made this plenty of times to non-vegans who absolutely can’t tell the difference.
Otto’s Cassava Flour is the perfect binding and absorption agent for these too. You only need a 1/2 cup of the flour making this much less than a traditional flour used in falafel. Smaller amounts = more bang for your buck. The cassava is naturally gluten free, nut free and grain free too so when making these for a crowd you’ll make sure to be able to feed anyone. Vegans, meat eaters, gluten-free friends and friends with allergies. I love recipes that make allergy cooking easy!
For the falafel:
1/2 cup Otto’s cassava flour
2 cans garbanzo beans, rinsed and drained
1 lemon, juiced
1/2 bunch parsley, chopped
3 cloves garlic
2 tbsp olive oil
1 tsp cumin
1 tsp salt
1 tsp pepper
1/4 cup Tahini
For the cashew tzatziki:
1 batch cashew cream
1/2 cucumber, small diced
1 cup chopped mint
3 cloves garlic, chopped
3 - 4 lemons, juiced
salt + black pepper to taste
For the salad:
2 big handfuls baby romaine or baby butter lettuce
1 cup cherry tomatoes
1 cup roasted or raw bell peppers
1 cucumber, diced
For the falafel:
Preheat oven to 375.
Add everything to a food processor and pulse until all is combined.
Once combined, grab a sheet pan and line it with parchment paper.
Scoop out little golf ball sized falafels. It’ll be a little sticky so be sure to use a spoon!
Drizzle with olive oil and bake for 20-25 minutes until they start to turn golden brown.
For the Tzatziki:
In a bowl, mix your cashew cream, garlic, cucumber, mint and pepper.
Slowly add in the lemon and salt tasting after each lemon to see how lemony you want it. I love it tart, but remember, its up to you!
If you are roasting red bell peppers for the toppings, pop them in the oven at the same time as the falafel.
For the Salad:
Assemble your salad with greens on the bottom, veggies on top and top it with the falafel.
Finish with dressing and enjoy!
If making a mason jar salad, add dressing on bottom, veggies, falafel and then greens on top.