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Baked Green Peas Falafel with Vegan Tzatziki

Baked Green Peas Falafel with Vegan Tzatziki + Magimix food processor review

  • Author: The Green Creator
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: depending on the size of the falafel balls (about 4-6 servings)
  • Category: snack, lunch, dinner, side
  • Cuisine: mediterranean, vegan, dairyfree, vegetarian, plant-based, Greek-Inspired

Description

These baked green peas falafel with vegan tzatziki sauce is a traditional recipe with a delicious twist. These falafel balls are so flavorful and the freshness of the tzatziki is the perfect addition to this recipe.


Ingredients

Scale
  • {FALAFEL INGREDIENTS}
  • ½ cup / 50 gr frozen green peas
  • 1 can / 220 gr chickpeas, drained + rinsed
  • ½ cup / 50 gr oat flour– you can use any other (gluten-free) flour
  • ½ tsp red pepper flakes
  • 2 cloves garlic
  • 1 onion
  • 1 tbs apple cider vinegar
  • 2 handfuls of fresh parsley
  • tbs tahini
  • 1tsp cumin
  • ½ tsp ginger powder
  • 1½ tsp baking soda
  • pinch of salt
  • dash of ground black pepper
  • 1 tsp garam masala
  • juice of ½ lime
  • 1 tsp balsamic
  • 1 tsp soy sauce
  • optional: gluten-free bread, naan or pita bread for serving and toppings such as cucumber and fresh herbs
  • {TZAZIKI INGREDIENTS}
  • 1/2 large cucumber (peeled + finely grated)
  • 6 tbsp / 250 ml soy yoghurt
  • 2 cloves garlic
  • one bunch of fresh dill, about 1/4 cup finely chopped fresh dill
  • a pinch each salt and black pepper (to taste)
  • 1 tbsp lemon- or lime juice

Instructions

  1. Rinse and drain the chickpeas.
  2. Place chickpeas in a food processor along with the rest of the falafel ingredients. Blend until you have a firm batter that is slightly grainy. Blend for a few seconds and then pulse a few times. This depends on the food processor you are using.
  3. Roll the dough into rounded teaspoon size balls and place in a preheated oven at 220 Celsius degrees (430°F) for about 15-20 minutes. Flip the falafel and bake for another 5 minutes until crispy and golden brown.
  4. Meanwhile finely grate cucumber. I used the smallest grating disc. Then place in a fine-mesh strainer set over a small mixing bowl or transfer to a nut milk bag and squeeze out excess moisture. Finley chop the dill and garlic. I used the smallest cutting bowl for this. Add all other ingredients for the tzatziki and whisk until well incorporated.
  5. Taste and adjust flavor as needed. Serve immediately, or store in the refrigerator for about 5 days (depending on freshness of yogurt).
  6. To assemble, spread each piece of (pita) bread with the tzatziki sauce, top with the falafel balls, fresh herbs, cucumber and more spices if you like such as a chili pepper.

Notes

The falafels can be baked and kept in the fridge for easy lunches and dinners.They are good reheated. The tzaziki will keep for about 5 days depending on the freshness of the yogurt.