It’s May!! Can you believe it?? This calls for something delicious don’t you agree? We are getting a little fancy today with these homemade falafels paired with a vegan tzatziki dressing rolled in a wrap with all of the classic fillings! Yum!
I’m just going to put it out there and say that you can just make the falafels and the dressing and enjoy them as they are and pair them with a simple side garden salad! The wrap element was just so much fun and it’s a fantastic hearty meal to enjoy for your lunch.
This is my first time making falafels and they turned out pretty great! Whilst I was doing my research into how to make the perfect falafel, most recipes called for dry chickpeas that you must soak overnight. I know you guys like those easy to prepare meals and so do I and sometimes you go to make a recipe with very little time to do it in so I found the answer! Simply just rinse your dried chickpeas then bring to a boil in some water and boil for 2 minutes then cover and leave soaking still in the water for 1 hour. This method is basically just a quicker way of soaking your dried chickpeas overnight. Always remember the boiling water, it’s fabulous! Just like quickly soaking dates!
The reason why canned chickpeas won’t work as well is because they are already cooked and have been sitting in their liquid. This makes the chickpeas too mushy for falafels. When blending the soaked dry chickpeas, they are slightly soft and when blended, they still remain a little chunky and not mushy. This is the texture that we want! I know it’s still 1 hour of waiting time but trust me, it’s worth it for the perfect falafel!
These baked falafels pair perfectly with this easy homemade, vegan tzatiki dressing, how good is that combo?! Both elements are so simple to prepare and are something a little more fancy for you to enjoy! I know I’ll be making these beauties on a regular basis! Enjoy!
- 300g dry chickpeas
- 1 small red onion, peeled and halved
- 3 cloves garlic, peeled
- ¼ cup fresh parsley
- ¼ cup fresh rosemary sprigs
- 2 Tbsp almond meal
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground paprika
- Salt and pepper, to taste
- Vegan Tzatziki
- ¾ cup dairy free yoghurt*
- 1 baby cucumber, diced
- 1 tsp dill
- ½ tsp garlic powder
- 1 Tbsp fresh lemon juice
- Salt and pepper, to taste
- Any wraps of choice, I used Mountain Bread Wraps
- Carrot, cut julienne
- Cherry Tomatoes
- Fresh spinach leaves
- Rinse dry chickpeas under water for 10 seconds. Add chickpeas to a medium sized pot and fill it with filtered water until just covered. Place pot over high heat and bring to a boil. Boil for 2 minutes then remove from heat. Keep it covered and let sit for 1 hour. (Method from The Kitchn).
- Preheat oven to 200°C (390°F). Line a baking tray with parchment paper and set aside.
- Once chickpeas have set for the 1 hour, drain and set aside.
- In a high-speed food processor, add onion, garlic, parsley and rosemary, pulse on high until onion is diced.
- Add drained chickpeas to the processor with the onion mixture and add in the almond meal, cumin, turmeric, paprika, salt and pepper. Blend on high for 1-3 minutes or until chickpeas are broken up well, scraping down the sides as needed. The chickpeas should look like tiny chunks up close after blending. The mixture must hold it’s shape when formed into balls. Keep blending until you reach this consistency.
- Form mixture into round, slightly flattened falafel balls, approx. 3-4 tablespoons worth per falafel. Place on prepared tray and repeat this method with remaining mixture.
- Bake for 20 minutes, then flip each falafel over, bake for a further 10 minutes or until lightly golden.
- Whilst falafels are baking, begin tzatziki.
- Vegan Tzatziki
- In a medium sized mixing bowl, combine all tzatziki ingredients, mix until well combined. Set aside.
- Once falafels are ready, remove from oven and leave on tray.
- Prepare wraps by filling each wrap with desired amount of fillings and add a couple of falafels in each wrap, you can also cut them in half and then add them into the wrap. Drizzle over vegan tzatziki.
- Wrap per packet instructions. Slice in half and enjoy!
- You may also enjoy your falafels and vegan tzatziki without the wraps and with a side salad instead, if preferred.
*I use Cocobella Dairy Free Coconut Yoghurt. You may also use regular yoghurt if you’re not vegan.
You can also just make the falafels with the tzatziki dip as a meal served with a simple garden side salad for coleslaw.