Equipment
- Food Processor
- Baking Sheet
- Oven
Ingredients
Gluten Free Vegan Falafel
- 3 garlic cloves
- 2 green onions
- 1 C parsley
- 1/2 C cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 14 oz can chickpeas, drained
- 3 TBSP ground flax seed, necessary, for binding agent
- 3 TBSP hemp seed, optional, adds extra protein and omega 3s
- 3 TBSP rice flour, gluten free all purpose, or oat flour would also work well
Vegan Cucumber Tzatziki
- 1 C vegan greek yogurt, look for a greek-style yogurt for extra thickness, I like to use a coconut-base or almond-base
- 1/2 C english cucumber, finely chopped
- 1 garlic clove, pressed
- 2 TBSP fresh dill, chopped
- 1 lime, zested and juiced
- salt and pepper, to taste
Greens & Rice Bowls
- 4 servings basmati rice, cooked according to package
- 1 C cilantro, finely chopped
- 1 C green peas
- 1 C crispy chickpeas
- 4 C green lettuce, chopped
Method
- Preheat oven to 375.
- Add garlic, onion, parsley, cilantro, and seasonings to a food processor and blend until well combined. Add in remaining falafel ingredients except flour and pulse until combined but NOT pureed. It is very important to NOT puree, or your mixture will be way too soggy and wet. You want some chunkiness. Add in flour 1 TBSP at a time and pulse until mixture is no longer wet.
- Use your hands to roll into 1.5-2 TBSP sized balls and flatten slightly. Place on a parchment lined baking sheet 2" apart. Spray lightly with oil (optional, for extra crisp) and bake for 25-30 minutes at 375.
- Add all ingredients for tzatziki to a bowl and mix well to combine. Alternatively, you can blend in the food processor for a smoother chunk-free tzatziki. Season to taste adding more or less lime if desired.
- Stir chopped cilantro into cooked rice and season to taste. Place a bed of lettuce and rice in serving bowls. Top with peas, crispy chickpeas, and baked falafel. Top with a drizzle with tzatziki.
Notes
These falafels are wonderful to make ahead of time. They can be kept in the fridge for up to 5 days or in the freezer for up to 6 months. To reheat simply microwave, bake or warm on low in a saucepan.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
2 Responses
Love it!