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Tempeh & Walnut Falafel with Vegan Tzatziki Sauce
Makes 22 falafel
Before you call the falafel police, let me preface this by saying these are not traditional falafel. They don’t have chickpeas and they aren’t fried and crunchy. But, I would like to emphasize that these are superfood falafel packed with healthy fats from walnuts, tempeh, flaxseeds and avocado oil. What makes these even healthier is that they’re baked instead of deep-fried. And when paired with the vegan tzatziki sauce, you can almost imagine yourself dining at a seaside restaurant in Santorini with the warm Mediterranean breeze caressing your beautiful face. Almost.
[callout]
To make a perfect flax egg …
Mix 1 Tbsp ground flaxseed with 2 1/2 Tbsp warm water. Let mixture sit for 15 minutes to thicken. [/callout]Advertisement
Ingredients
Falafel
- 8 oz organic tempeh, crumbled
- 1/3 cup cilantro, chopped
- 1/4 cup Italian flat-leaf parsley, chopped
- 1/3 cup fresh basil, chopped
- 2/3 cup raw walnuts
- 1 small onion, diced and lightly cooked
- 4 garlic cloves
- 3 Tbsp almond flour or almond meal
- 2 Tbsp avocado oil (or oil of choice)
- 1 flax egg (see tipbox)
- 2 Tbsp sesame seeds
- 1/2 tsp salt
- Freshly cracked black pepper, to taste
- 1/2 tsp cayenne pepper
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp baking soda
Vegan Tzatziki
- 1 cup raw cashews, soaked in water for 8 hours (or quick soaked in boiling water for 2 hours)
- 2/3 cup canned light coconut milk
- 3 Tbsp lemon juice
- 1 1/2 Tbsp apple cider vinegar
- 2 tsp nutritional yeast
- 1/2 tsp kosher salt
- 1/2 tsp onion powder
- 2 garlic cloves, chopped
- 1/2 cucumber, diced
- 1/4 cup fresh dill, chopped
- 3 Tbsp fresh parsley, chopped
- 2 Tbsp fresh mint, chopped
Nutrition
Per serving:
- calories 133
- protein 5g
- fat 11g
-
carbs
7g
- sugar 1g
- fiber 1g
- sodium 139mg
