The BEST Vegan Falafel Recipe

Falafel
(tzatziki recipe below)
Vegan Falafels
These crispy falafels are delicious, filled with protein and are low fat because they are baked! I often double the recipe hoping for a second meal but they still disappear. Let me know if you find they disappear quickly when you make them…
Note: In my recipe, I use flour and not bulgar. This falafel, as a result, will have a different texture than those that have bulgar.
Ingredients:
2 - 15 oz cans chickpeas, drained and rinsed
2 tbsp vegetable oil
1/3 cup lemon juice
1 ½ tsp onion powder
½ tsp minced garlic
½ tsp cumin
1 tsp. salt
1/2 tsp. baking powder
1/8 tsp. cayenne pepper (optional)
1/2 cup chopped parsley(optional)
3/4 cup flour
Instructions:
1)Set oven temperature to 375°F
2)Blend the chickpeas, vegetable oil, lemon juice, onion powder, minced garlic, cumin, salt, baking powder & optional cayenne pepper and parsley in a food processor until smooth.
3)Transfer mix to a bowl and stir in flour. Mix well so that all the flour is combined.
4)Roll into balls about 1” in size. (Hint: Apply vegetable oil to your hands so that the falafel mix doesn’t stick to them.) Place on a baking sheet with parchment paper. Spray falafel balls with oil.
5)Bake in the oven for 40 minutes. After 20 minutes, turn over the falafels and spray with oil again. Continue to bake until the falafel is golden brown and crisp.
6)Take out of the oven. Cool 5 minutes and serve
Suggestion: When putting your pita together you can use tzatziki, lettuce, tomato, cucumber, red onion, olives, etc. Enjoy!
Tzatziki Sauce
Ingredients:
⅓ of an english cucumber or 1 small cucumber
1 cup vegan plain yogurt12-oz container vegan sour cream
3 Tbsp. lemon juice
1 tsp minced garlic
2 tbsp chopped mint leaves
½-¾ tsp salt( salt to taste)
Instructions:
1) Grate the cucumber into a medium sized bowl.
2) Stir yogurt, lemon juice, minced garlic & mint leaves.
3) Add salt to taste.
When putting your pita together you can use lettuce, tomato, cucumber, red onion, olives, etc.
Enjoy!