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–+ servings
falafel

Easy Vegan Falafels with Dill Cucumber Sauce

An easy and inexpensive plant-based recipe inspired by traditional Middle Eastern street food.
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Prep Time 9 minutes
Cook Time 19 minutes
Total Time 28 minutes
Servings 4
Calories 519 kcal

Equipment

  • food processor
  • skillet

Ingredients
  

  • 30 oz garbanzo beans canned and drained
  • 4 Tbs white onion diced
  • 1/2 bunch fresh parsley stems removed and washed
  • 2 Tbs garlic powder
  • 1/2 tsp salt (if garbanzo beans are not salted)
  • 1/2 tsp cayenne pepper
  • 2 tsp cumin
  • 1 Tbs casava flour
  • 1/2 cup almond flour

Dill Cucumber Sauce

  • 1 cup non dairy yogurt
  • 2 Tbs dried dill
  • 5 cucumber slices diced fine
  • 1/2 lemon juiced

Instructions
 

  • Add garbanzo beans, onions, parsley, and spices into a food processor and blend until chickpeas are pulverized, stopping the processor to scrape down the sides if the ingredients get stuck
  • Transfer chickpea mixture to a large bowl and add flours
  • Mix well until all flour is combined, creating a "dough-like" mixture
  • Heat a nonstick skillet on medium high heat for 1 minute. During that time, use a 1/4 cup to measure out four patties
  • Roll each 1/4 cup into a ball, then press it in your palm to make a patty. Seal the edges so there are no cracks. Patty should fit in your palm and be approximately 3/4-1 inch thick
  • Add the four formed patties to the heated pan and decrease the heat to medium.
  • Set a timer and cook on first side for 2 minutes. Repeat the patty-making step during this time to form 4 more patties. When the timer goes off, flip the patties and press down gently to flatten them a little more.
  • Cook for 2 minutes on second side, then flip back to the first side
  • Cook for 1 minute, then flip and cook for a final 1 minute on what is the second side
  • Add the next four patties and repeat the patty-making and cooking steps until all 12 patties are cooked (3 rounds total)
  • At any point during the cooking, mix all ingredients for the dill cucumber sauce in a small bowl and set aside. Refrigerate the sauce until use for better flavor.
  • Serve the falafels in a wrap or own there own with your favorite Mediterranean toppings!

Notes

See the end of the blog post for my favorite way to eat the falafels! Calories include the dill cucumber sauce being split up and eaten with each serving. 

Nutrition

Calories: 519kcalCarbohydrates: 72gProtein: 24gFat: 13gFiber: 19g
Keyword falafel, plantbased, tzatziki, vegan
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