Description
These baked Gluten Free 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
- 1½ 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
- Rinse and drain the chickpeas.
- 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.
- 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.
- 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.
- Taste and adjust flavor as needed. Serve immediately, or store in the refrigerator for about 5 days (depending on freshness of yogurt).
- 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.