- Prep-time: / Ready In:
- Makes 8 patties + 1 cup sauce
- Serving size: 2 patties
- Print/save recipe
These fabulous falafel are baked, not fried, giving you the classic nutty-herbaceous flavor of falafel but none of the added oil. They’re also easier to make—rather than dealing with a spitting pan of hot fat, you can pop them in the oven to bake, turning once. Don’t skip the Vegan Tzatziki Sauce! Traditionally made with yogurt, this cashew-based version has the fresh flavor of dill plus diced cucumber for added crunch and cooling notes. Whether serving this as an appetizer or a main meal with a Greek salad, you’ll be amazed at how quickly these come together!
Tips
Gluten-free version: To make this gluten-free, use certified gluten-free rolled oats.
From straightupfood.com
For more inspiration, check out these tasty ideas:
- Roasted Beet Falafel with Chile-Lime Tahini Sauce
- Sneaky Chickpea Burgers
- Greek Salad with Air-Fryer Falafel
- Crunchy Plant-Based Falafel Tacos
By Cathy Fisher,
Ingredients
- ½ cup unsalted raw cashews
- 4 tablespoons lemon juice
- 3 cloves garlic, finely chopped
- 1 cup chopped peeled cucumber
- 2 tablespoons chopped fresh dill or ½ teaspoon dried dill
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
- 1½ cups chopped fresh kale leaves
- 1 cup chopped fresh parsley or cilantro
- ½ cup rolled oats
- ½ cup chopped yellow or white onion
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon paprika
Instructions
- To make Vegan Tzatziki Sauce, in a blender combine cashews, 2 tablespoons lemon juice, 1 small clove garlic, and ⅓ cup water. Let stand at least 15 minutes to let cashews soften. Cover and blend until smooth. Add cucumber and dill; cover and blend briefly. (You want the final sauce to retain some texture.) Thin with a little water if needed for desired consistency. Transfer to a glass jar with lid. Chill until ready to use. Stir before using.
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a food processor combine the remaining 2 tablespoons lemon juice and 2 cloves garlic with the next 8 ingredients (through paprika). Process until mixture is well blended and starting to stick together. Transfer to a medium bowl.
- Form mixture into eight balls, using ¼ cup mixture for each. Place balls on prepared baking sheet, spacing them evenly. Flatten each with your hand into a patty about 2½ inches wide and ½ inch thick.
- Bake 15 minutes, then gently flip patties. Bake 15 minutes more or until lightly browned on both sides. Let cool 5 minutes before serving. Serve with Tzatziki Sauce.
Per serving (2 patties): 250 calories, 34 g carbohydrates, 10 g protein, 9 g total fat, 1.5 g saturated fat, 0 g cholesterol, 25 mg sodium, 8 g fiber, 5 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(5 from 2 votes)I found these very dull, though aided slightly by some salt. For me, not a repeat. Like a previous commentator, the food processor step was quite challenging.
I have bad reactions to garlic. How does the recipe turn out without it?
These were delicious, and although good without salt, were incredible once I added a bit. We served them over rice and drizzled the sauce on top. My only issue was that I have a decent food processor and could not get this blended for the life of me. I settled for putting it in a tall container and using an immersion blender, but it took a while. It could just be my particular food processor, though.