Baked Falafel with Tzatziki is one of my favorite plant protein additions to a great Greek-style salad. Enjoy!
Ingredients:
- 2 cans garbanzo beans, drained and rinsed
- 2 cups fresh kale/spinach/chard/parsley (whatever is fresh in the garden)
- ¼ cup red onion
- 5 garlic cloves
- 1/3 cup tahini (olive oil may be substituted)
- 1 T miso paste (optional)
- 1 T Liquid Aminos
- 1 T lemon juice
- 1 heaping tsp cumin
- 1 heaping tsp coriander
- salt and pepper to taste
- ¼ t cayenne pepper (optional)
- Preheat oven to 350 degrees.
- Add all ingredients to food processor and process until combined well (will be thick). Taste for salt/pepper.
- Spoon mixture onto greased cookie sheet and flatten slightly to make little mini patties.
- Bake for 20 min., flip, and bake another 20 min. or until light golden brown.
- Serve on top of Greek-style salad (greens, olives, tomatoes, green onion) with generous portion of tzatziki (recipe below).
(Makes 24 small falafels)
Tzatziki
Ingredients:
- 1 cup Greek-style yogurt*
- Optional 2 T mayo
- Salt and pepper to taste
- 2 t fresh dill
- 3/4 cup cucumbers, diced
- Combine all ingredients and chill for 1 hour.
- Great on top of falafels, salads or veggie burgers.
*For a dairy-free, vegan option, replace yogurt and mayo with 1 cup soaked cashews with 6 T lemon juice and ~1/2+ water to thin. Blend until creamy. (serves 8)