Makes 22 falafel
Before you call the falafel police, let me preface this by saying these are not traditional falafel. They don’t have chickpeas and they aren’t fried and crunchy. But, I would like to emphasize that these are superfood falafel packed with healthy fats from walnuts, tempeh, flaxseeds and avocado oil. What makes these even healthier is that they’re baked instead of deep-fried. And when paired with the vegan tzatziki sauce, you can almost imagine yourself dining at a seaside restaurant in Santorini with the warm Mediterranean breeze caressing your beautiful face. Almost.
Mix 1 Tbsp ground flaxseed with 2 1/2 Tbsp warm water. Let mixture sit for 15 minutes to thicken.
Preheat oven to 375 F. Line baking tray with parchment paper.
Add tempeh to food processor and pulse until it is broken down. Add cilantro, parsley, basil and walnuts and process until ingredients start to blend together.
Add cooked onion, garlic, almond flour, oil, flax egg, sesame seeds, salt, pepper, spices and baking soda. Blend until ingredients are combined and mixture sticks together.
Refrigerate mixture for 20 minutes. Otherwise, it will be sticky and more difficult to roll.
Spoon refrigerated dough into approximately 22 falafel balls (1 heaping Tbsp of dough for each). Place falafel on prepared baking tray and bake for 20 to 22 minutes, turning halfway through baking time, until browned on both sides.
Drain soaked cashews and pat dry to remove moisture. Place cashews in food processor or high-speed blender along with light coconut milk, lemon juice, apple cider vinegar, nutritional yeast, salt, onion powder and garlic. Blend until thoroughly combined and smooth, ensuring there are no remaining pieces of cashews.
Spoon mixture into serving bowl. Stir in diced cucumber and chopped dill, parsley and mint.
Serve falafel with vegan tzatziki.
This recipe is part of the That rainbow plant life collection.
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