Baked Falafels with Tzatziki

Baked Falafel with Tzatziki is one of my favorite plant protein additions to a great Greek-style salad. Enjoy!


  • 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)
  1. Preheat oven to 350 degrees.
  2. Add all ingredients to food processor and process until combined well (will be thick). Taste for salt/pepper.
  3. Spoon mixture onto greased cookie sheet and flatten slightly to make little mini patties.
  4. Bake for 20 min., flip, and bake another 20 min. or until light golden brown.
  5. Serve on top of Greek-style salad (greens, olives, tomatoes, green onion) with generous portion of tzatziki (recipe below).

(Makes 24 small falafels)



  • 1 cup Greek-style yogurt*
  • Optional 2 T mayo
  • Salt and pepper to taste
  • 2 t fresh dill
  • 3/4 cup cucumbers, diced
  1. Combine all ingredients and chill for 1 hour.
  2. 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)

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