speedvegan

Baked Falafel with Tzatziki Sauce, originally uploaded by speedvegan.

I posted another falafel recipe in the past, but i feel that this one is better. It holds together really well and the texture is right on. For the Tzatziki Sauce, avoid using soy yogurt. Sour cream works best !

3/4 cup water
1/2 cup bulgur wheat
1 tbsp olive oil
1/2 red onion, minced
2 cloves garlic, minced
1 green chili, seeded and minced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric
1 (14oz) can chickpeas
2 tbsp lemon juice
1/3 cup dried breadcrumbs
1/4 cup cilantro, minced
1/4 cup parsley, minced
1 tsp salt (or to taste)
olive oil cooking spray

Tzatziki Sauce:
1 cup vegan sour cream
1/2 English (seedless) cucumber, grated
2 cloves garlic, minced
1 tbsp dill, chopped
2 tbsp olive oil
1 tsp red wine vinegar
1 lemon, juiced
1/2 tsp salt
1/4 tsp ground black pepper

1. To make the Tzatziki Sauce, combine all ingredients in a small bowl. Chill until ready to serve.

2. Bring water to a boil. remove from heat and mix in bulgur. Cover for 20 minutes until all the water has been absorbed.

3. In a medium pan, heat olive oil over medium heat. Saute onion and garlic until onion is translucent.

4. Add chili, cumin, coriander and turmeric. Saute for one more minute.

5. Place chickpeas, bulgur, lemon juice, breadcrumbs, cilantro, parsley and salt in a food processor. Process until just combined.

6. In a large bowl, combine chickpea mixture with the sauted onion and garlic. Adjust salt to taste and set aside for 20 minutes.

7. Preheat oven to 400 degrees.

8. Make small balls out of the falafel mixture and place on a non-stick or lightly oiled baking sheet.

9. Spray the balls with olive oil and bake for 30 minutes or until golden brown.

10. Serve immediately with Tzatziki Sauce.

Geoff and I ate the falafel in multi-grain pitas, but it can work as an appetizer or in a salad as well.