Recipe: Serves: 12-15 balls
Prep Time: 5 minutes | Cook Time: 25-30 minutes
Ingredients for the Sundried Tomato Falafels:
- 14oz can of chickpeas (drained and rinsed)
- 5 sundried tomato pieces
- drizzle of olive oil (about a tablespoon)
- 1 cup fresh cilantro or parsley (I used parsley)
- 3 garlic cloves
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1/2 teaspoon chili powder
- juice of 1 small lemon
- 1 teaspoon sea salt
Ingredients for the Tzatziki Sauce:
- 1/2 cup of coconut yogurt
- 1/2 of a small cucumber (skin peeled and thinly sliced)
- 2 garlic cloves (thinly sliced)
- juice a half a small lemon
- small handful of fresh dill
- pinch of sea salt
Instructions:
Preheat your oven to 375F. Add all the ingredients into the food processor. Pulse for 15-20 seconds until the chickpeas have broken down but are not totally blended - we do not want to turn the mixture into humus - we want there to be small chunks of chickpeas and sundried tomatoes throughout.
Then on a parchment paper lined baking sheet, scoop out the falafel mixture with an ice cream scooper and place on the sheet. Just make sure the falafels are no bigger than an inch thick. They should be pretty small. Bake for 25-30 minutes until the top is slightly golden brown and crispy and the center is creamy. Enjoy!
For the tzatziki simply scoop the yogurt into a bowl and mix in the thinly sliced cucumbers, garlic, lemon juice and dill.
Toppings:
- I like to add 4-5 falafels on top of a simple salad - arugula, celery, olives, cucumber, hemp seeds and tomatoes salad with a lemon and olive oil dressing (as seen above).
- Or add the falafel into a collard green or pita wrap with the tzatziki dressing. Enjoy!
