Are you looking for a delicious and healthy plant-based, gluten-free dinner that no one will falafel about?! 😆 Heeeeere ya go! 😋 Falafel is one of my FAVORITE things to make. Super flavorful with fresh herbs, full of plant protein and fiber, and SO easy. Plus it can be enjoyed in so many different ways! Pita wraps, toasts, salads, sandwiches… and this delicious veggie rice bowl! 😍 The recipe below makes 20 falafels – use for meal prep and enjoy for lunches all week, or pop the rest in the freezer to thaw later for easy weeknight dinners! 💁🏻♀️
The vegan cucumber tzatziki is also super easy to make and packs a cool refreshing flavor that is the perfect contrast to the savory falafel! I love to add fresh dill and lime to my tzatziki and use a vegan coconut-based greek yogurt, but any greek yogurt will do! You can add more lime juice if you like your tzatziki a bit thinner to drizzle, or keep it nice and thick for a fluffier sauce.
One of the best parts about this recipe is there is absolutely zero chopping for the falafel patties! Simply throw all ingredients into a food processor and pulse until combined!
I hope you enjoy! Let me know what you think in the comments below. Cheers!
- Food Processor
- Baking Sheet
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
- 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.
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