Celebrate the flavors of the Mediterranean with a delicious and wholesome dish - Falafels with Homemade Dairy-Free Tzatziki Sauce. This recipe, created by Joe for Amanda's dietary needs, allows everyone to enjoy the authentic flavors of the Middle East without compromising on taste.
When creating this recipe, it had been a labor of love for me. Not only am I passionate about creating safe and flavorful dishes for Amanda to enjoy safely, but I am also very passionate about getting these Mediterranean dishes just right.
The first time we tried making falafels, they were too wet and would fall apart too easily. They were even falling apart when frying them in the oil. This was one of the first recipes I learned that sometimes you can't just replace ingredients as a 1-for-1 and that you need to experiment a little more when substituting.
The next batch came out great, but then Amanda found them to be too oily. That is when we created the secondary cook option for our Falafels. The recipe below will have two different cooking instructions for you: for frying and baking.
Together, we've perfected this scrumptious falafel recipe and paired it with a creamy dairy-free tzatziki sauce. Get ready to enjoy the authentic taste of the Mediterranean in every bite!
Falafels with a Homemade Dairy-Free Tzatziki Sauce
Ingredients
For the falafel:
1 can garbanzo beans (chickpeas)
½ cup parsley
1 small onion, roughly chopped
5 cloves garlic, roughly chopped or minced
1 ½ teaspoon cumin powder
1 ½ teaspoon sea salt
1 teaspoon coriander powder
¼ teaspoon cream of tartar
1 teaspoon lemon or lime juice
1 tablespoon sesame seeds, optional
2 to 4 tablespoons garbanzo flour or all-purpose flour
Oil, for frying
For the sauce:
Directions
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.
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.
Transfer the falafel mixture to a bowl, add the sesame seeds and 2 tablespoons of flour. Stir to combine. If the mixture still feels wet and isn't holding shape, add the remaining 2 tablespoons of flour.
Allow the mixture to sit for 10 minutes before forming into balls or patties.
If you are frying: Heat an inch of oil in a pan over medium heat. When the oil is heated, place 4 to 6 patties or balls into the oil at a time, depending on the size of your pan. Do not overcrowd the pan as it will become very difficult to rotate the falafels.
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. Our cooking tip is to cook a test one in the size you are planning to make all the falafels and taste it to make sure it’s crispy on the outside and cooked through on the inside. Make any adjustments necessary to the batter if needed.
If you are baking: Preheat the oven to 375° F on the convection bake setting. Line a baking sheet with parchment paper and arrange the falafels accordingly, so that they are spaced out enough to not touch sides.
Bake for 10 minutes per side or until your desired cook. You can follow the same cooking tip above and bake a test one in the size you are planning to make all of the falafels to make sure the cooking time is to your liking.
To assemble: Enjoy your falafels in a bowl over rice and cucumbers or on pita bread. Don't forget to drizzle the homemade dairy-free tzatziki sauce on top!
