Yields: 22 balls the size I made them.
These oven-baked falafels are filled with flavor & not oil. They are so flavorful, which is how falafels should be because they are filled with aromatic spices like cumin, coriander, parsley, or cilantro. The vegan Tzatziki sauce is so robust & also oil-free. It is full of amazing flavor from the cucumbers & so creamy because of the cashews that you won’t believe it does not contain any oil. Use both to create a beautiful pita sandwich, or wrap in a flatbread where you fill with salad ingredients, avocado & drizzle with the Tzatziki sauce. You will love this one & you won’t feel unwell from all the oil as you do when you eat falafel out! Try it! Let me know how you like it.
Soak chickpeas overnight or for 8 hours.
If using the oven and not the air fryer then preheat the oven to 400 F.
Drain chickpeas & dry on a towel.
Add chickpeas to a food processor.
Add everything (spices, lemon, garlic, cilantro & parsley), except the flaxseed & chickpea flour.
Process until you get a fine texture, but make sure there is texture & it is not smooth.
Pour into a bowl & add in flaxseed meal & chickpea flour & mix well.
Let sit for 15 min while you clean up.
Line air fryer or baking sheet with parchment paper.
Form into balls, then flatten so they are a disc shape & on a baking sheet or in the air fryer.
Bake or air fry at 400 F for 10 min; turn over and bake for about 5-10 more minutes. Check them because time varies depending on the size of your falafel patties.
Into a bowl add chopped or sliced cucumbers, chopped tomatoes, thinly sliced onion, and some chopped lettuce & dress with a simple vinaigrette.
Take out falafels from the oven and stuff into pita or place on top of dressed salad.
To your pita add Tzatziki sauce and the dressed salad mix & top with spring onions, avocado & parsley, or cilantro. Top with more Tzatziki sauce.