Did you know that homemade falafels might be the easiest recipe to make. Had I known this, I might have had these on rotation a lot sooner. I had this major craving recently and rather than venturing out to my favourite middle eastern restaurant, I decided to try making them on my own. I was gearing up for a lengthy and complicated endeavour, but I found a recipe from Minimalist Baker and said “I got this.” I modified the recipe slightly to make a gluten-free falafel and completely free-styled the dairy-free tzatiki to accompany it.
Falafels are essentially 5 ingredients, the main one being chickpeas. High in fibre, protein and healthy fats to keep you fuller longer. I have been making a weekly batch and have eaten them for breakfast (great low glycemic option), lunch and dinner. This is a really great meal that will take less than 30 minutes to prep and prepare. That’s what I call fast food!
As for the tzatziki, I know the traditional recipe calls for greek yoghurt, but this dairy-free gal needs an alternative. What you need is something creamy, cooling cucumber, and a little tang. See below for the full recipe.
for the gluten-free falafel
- 1 can chickpeas (organic preferred)
- 2 TBSP oat flour
- 1 TBSP chives, chopped
- 1 tsp, salt
- 1 dash of cayenne
- 1 clove garlic, minced (optional)
- 1 TBSP water, if needed
for the dairy-free tzatziki
- 1/2 cup tahini
- 1/2 lemon, juiced
- 1 cup cucumber, chopped
- 1/2 tsp salt
- 1 TBSP nutritional yeast
- a couple sprigs fresh dill
- Preheat oven to 350F. In a food processor, add all falafel ingredients. Pulse until a thick batter consistency is achieved.
- Add 1 TBSP olive oil to a frying pan, heat to medium-high. Form falafel patty into 1.5-inch patties. Place into pan and cook for 5 minutes per side, until light brown.
- Place on a baking sheet and cook for an additional 10 minutes.
- Meanwhile, blend together all tzatziki ingredients until smooth.
- Allow falafels to cool slightly and top with tzatziki. Serve warm.