Description
If you've never had Oil-Free Falafels - you're really missing out on a treat. Crispy on the outside and creamy in the middle, these little chickpea patties never tasted so good!
Ingredients
Units
Scale
Tzatziki Sauce
- 14 oz extra firm tofu
- 3 Tbs lemon juice
- 1 Tbs red wine vinegar
- 3-4 cloves minced garlic
- 1 English cucumber
- 1 Tbs fresh dill
- 6 oz non-dairy yogurt
- 1/2 tsp salt
Baked Falafels
- 15 oz can chickpeas - drained, rinsed, & patted dry
- 3 cloves minced garlic
- 1/4 med onion
- 1/2 cup fresh parsley and/or cilantro
- 1 Tbs lemon juice
- 1/2 cup oat flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
Instructions
Tzatziki Sauce
- Drain and cube the tofu and add to your blender
- Add all the other sauce ingredients and blend until smooth and creamy
- Keep refrigerated until needed
Baked Falafels
- Preheat oven to 400 degrees F.
- Finely mince the onion & garlic using a chopper or food processor
- Drain, rinse, and pat dry the chickpeas, then add them to the processor and only pulse 3-4 times
- Empty contents into a bowl
- Finely mince the parsley and/or cilantro and add that to the bowl
- Add seasonings and mix well
- Add up to 1/2 cup of oat flour and mix well
- Form into 7 patties approximately 1/4 cup each
- Place on a parchment-lined baking sheet and bake for 25 min
- Flip and bake for an additional 5-10 minutes
- Spread hummus (if desired) on a wrap, add 1-2 falafels, and top with lettuce, tomato, English cucumber, and Tzatziki sauce.
Keywords: oil-free baked falafels