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baked vegan falafel

Easy Baked Vegan Falafel + Tzatziki Sauce

A simplified and healthy version of a classic Middle Eastern favorite, these baked vegan falafel are fluffy on the inside, crispy on the outside, and paired with tzatziki: a tangy dairy-free, garlic yogurt sauce.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 18 falafel patties

Ingredients
  

Falafel

  • 1 15oz can of chickpeas drained, rinsed and dried
  • 1/2 cup pulsed oats
  • 3 tbsp extra virgin olive oil
  • 2 tbsp sesame seeds
  • 3 cloves of garlic
  • 1/4 large red onion
  • 1 cup fresh parsley leaves
  • 3/4 cup fresh cilantro or mint leaves
  • 1 tbsp lemon juice
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp oregano
  • 1/2 tsp sumac optional (can be hard to find)

Tzatziki Sauce

  • 10 oz unflavored Greek-style plant-based yogurt
  • 3 cloves of roasted garlic
  • 2 persian cucumbers peeled, shredded + squeezed
  • 1 tsp red wine vinegar
  • 1.5 tbsp extra virgin olive oil
  • 1-2 tbsp fresh chopped dill optional

Instructions
 

Falafel

  • If using a conventional oven, preheat to 400 and grease or line a sheet pan with parchment paper.
  • Rinse, drain and pat the chickpeas completely dry.
  • In a food processor, pulse the rolled oats. You do not want to pulse into a powder; rather you want it a little crumbly so that it resembles bread crumbs.
  • Add all the rest of the ingredients to the food processor and blend until just incorporated, pausing to scrape down the sides as needed.
  • Using a tablespoon or a 1 inch cookie scoop, form little balls or patties. Lay on the sheet pan.
  • For a conventional oven, bake for 20-25 minutes, flipping halfway, until golden brown.
    For an air fryer, air fry at 400 for 6-8 minutes. Flip over. Bake for another 4-6 minutes.

Tzatziki

  • Roast your garlic cloves. You can use a conventional oven or toaster oven. Then finely mince the garlic.
  • Finely shred the cucumber using a grater and then squeeze as much of the water as you can out with your hands.
  • In a medium bowl, combine the yogurt, minced garlic, shredded cucumber, salt, vinegar and olive oil. Mix well.
  • Feel free to top with some fresh chopped dill and a drizzle of fresh olive oil.
  • Put in the refrigerator for at least 15 minutes to thicken. This is optional but recommended.