Falafels with Homemade Dairy-Free Tzatziki Sauce

Updated: Aug 19


Falafels with Homemade Dairy-Free Tzatziki Sauce - Amanda MacGregor - food allergy recipes

Ingredients

Directions

  1. Drain the garbanzo beans from the water and dry them completely. You can do this on a paper towel by giving them a good pat-down.

  2. Transfer the garbanzo beans along with the rest of the ingredients except the sesame seeds and flour to a food processor. Pulse the mixture until it breaks down, but make sure it doesn't become like a paste. You want it to still have tiny chunks of chickpeas running through.

  3. Transfer the falafel mixture to a bowl, add the sesame seeds and 2 tablespoons of flour. Stir to combine. Allow the mixture to sit for 10 minutes before forming into balls or patties. If the mixture doesn’t hold its shape, add the remaining 2 tablespoons of flour, then stir to combine and allow to rest once again.

  4. If you are frying: Heat an inch of oil in a skillet over medium heat. I suggest using a skillet because it reduces the chances of the falafel breaking. When the oil is heated, place 4 to 6 patties or balls into the oil at a time, depending on the size of the skillet. Do not overcrowd the pan as it will become very difficult to turn the patties. Let the falafel cook for 3 to 4 minutes per side. Depending on the size of your falafels, you may need more or less time. It’s always good to cook a test one and taste to make sure it’s cooked through, adjusting the time as needed.

  5. If you are baking: Preheat the oven to 375 degrees on the convection bake setting. Line a baking sheet with parchment paper and arrange the falafels accordingly, so they are spaced out enough to not touch sides. We were able to fit 4 rows of three on our sheet. Bake for 10 minutes per side, or until your desired cook. We like where ours is crunchy on the outside but soft on the inside.

  6. We assembled our falafel into bowls, over rice with cucumber and homemade vegan Tzatziki sauce!

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