Falafel with Tzatziki

VG - GF - RF
Serving Size:
16 falafel patties

Perfectly crisp pan fried vegan and gluten free falafel with a refreshing non-dairy tzatziki sauce paired with a cucumber salsa and warm pita! Spiced with cumin, garlic, parsley and cilantro, these falafel are delicious and easy to prepare!


  • 2 15 oz cans of chickpeas
  • 6 cloves of garlic
  • ⅔ cup diced onion
  • ⅓ cup fresh parsley
  • ⅓ cup fresh cilantro
  • 3 tbsp cumin
  • Juice from ½ lemon
  • Salt and pepper
  • 3 tbsp gluten free flour
  • 1 tbsp olive oil

Cucumber Salsa

  • 1 english cucumber diced
  • 1 cup cherry tomatoes halved
  • ½ red onion diced
  • Juice from ½ lemon
  • ¼ cup fresh chopped parsley
  • Salt to taste

Vegan Tzatziki

  • 1 cup plain unsweetened non-dairy yogurt
  • ½ cup diced english cucumber
  • 2 cloves minced garlic
  • 2 tbsp fresh chopped dill
  • Juice from ½ lemon
  • Salt and pepper

Serving Suggestion:

Serve with warm pita and fresh greens to make a falafel wrap!

How To:

  1. To a high speed blender or food processor add your chickpeas, garlic, onion, parsley, cilantro, cumin, lemon juice, salt and pepper. Blend until fully combined, scraping down the sides as needed.
  2. Next, to the same mixture, add 2 tbsp of your gluten free flour and mix until fully incorporated. If the dough is still sticky, add an additional tbsp of flour and mix again.
  3. Transfer to a bowl and place in the refrigerator for 1 hour to let set. This ensures the falafel are not fragile when frying.
  4. While the falafel chills, make your cucumber salsa and vegan tzatziki. To make your salsa prepare your chopped veggies and combine in a small mixing bowl. Adjust salt and pepper as needed.
  5. To make the tzatziki combine all ingredients in a small bowl, adjust seasoning if needed. Place both your salsa and tzatziki in the fridge to store while you cook your falafel.
  6. Next, prepare your falafel patties. Using a cookie scoop or tbsp measurer, scoop out falafel and form into small patties in your hand. Do this until all of the falafel mixture is used. The size of your patties will determine how many falafels you can make.
  7. Then, to a large skillet add 1 tbsp of olive oil and heat on medium heat. Once hot, add your falafel patties into the skillet, you may not be able to fit all of the falafel, that is okay, do not overcrowd the pan, cook the falafel in batches if needed.
  8. Cook for about 5-6 minutes, flipping when needed once the falafel are golden brown. If you are cooking in batches and want to keep falafel warm, preheat your oven to 400 degrees, put them on a baking sheet and put in the oven to keep hot.
  9. Serve falafel warm with toasted pita, greens, cucumber salsa and vegan tzatziki!

a sip

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