Falafel with Tzatziki Sauce
Protein packed vegan “meatballs” you can make in batch and freeze for later
Ingredients
- - 2 cans Garbanzo beans, drained
- - 2 tbsp Garlic, chopped
- - ¼ cup Onions, diced
- - ¼ cup Cilantro
- - ¼ cup Fresh parsley
- - 1 tbsp Olive oil
- - ½ Lemon, juiced
- - 1 tbsp Cumin
- - 2 tsp Coriander
- - Pinch of salt
- - 1 tsp Baking soda
- - For serving: Whole grain pita, Lettuce, tomato, cucumber, red onion
- - Tzatziki Sauce: 2 cup Greek yogurt, plain; 1 tbsp Garlic, minced;1 cup Cucumber, chop; Salt and pepper
Directions
- Add onions, garlic, cilantro, parsley, and beans to a food processor. Blend to a chunky consistency.
- Continue mixture with oil, lemon, spices, and baking soda in a bowl, and mix well.
- Once mixed, form it into 1 tbsp balls, then slightly flatten.
- Transfer to a sheet pan covered with parchment paper.
- Place the tray in the freezer, and let it sit for 20 minutes.
- Move to an oiled sheet pan and bake In oven at 400°f for 20 minutes. After 20 minutes, flip and bake another 10 minutes or until brown and firm. (if the falafel breaks apart slightly when flipping, just press it back together)
- Make the tzatziki by adding all ingredients into a blender or food processor. Blend until smooth.
- Place the falafel and veggies over the pita bread, and drizzle with the tzatziki.
