How do I ensure my falafel discs hold their shape during baking?

To help the falafel hold its shape, combine all ingredients in a food processor until smooth but with some texture, then chill the batter in the fridge for at least 20 minutes before shaping into discs. The brown rice flour also aids in binding.

What makes the vegan tzatziki in this recipe so creamy?

The vegan tzatziki achieves its creamy texture by using cashews that have been soaked in boiling hot water for 30 minutes, then blended in a high-speed blender with lemon juice, garlic, and water until perfectly smooth.

Can I prepare the falafel batter ahead of time?

Yes, after combining and pulsing the falafel ingredients, you can place the batter in the fridge for at least 20 minutes, or even longer, which can be helpful for meal prep.

How long can I store the homemade vegan tzatziki?

The vegan tzatziki is best eaten fresh, but you can store any leftovers in an airtight container in the fridge for a few days.

Is this Simple Falafel Bowl truly gluten-free?

Yes, this recipe is designed to be gluten-free, utilizing brown rice flour as the binder for the falafel and naturally gluten-free ingredients for the tzatziki and bowl assembly.

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Simple Falafel Bowl
[Vegan, Gluten-Free]

RB By: Robin Browne

Author Bio

Robin is the author behind Greens, Eggs, and Yams. Her love language is food and... Read More

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Golden-brown oven-baked falafel discs, creamy vegan cashew tzatziki, fresh kale, cucumber, tomatoes, avocado, and toasted almonds in a vibrant plant-based bowl.

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Simple Falafel Bowl [Vegan, Gluten-Free]

Dairy Free

Vegan

I’m always on the hunt for some healthy bowl recipes, especially when Springtime arrives. I’m a little over pasta and all about the fresh veg! This falafel bowl is full of protein-packed falafel, an abundance of greens and other veggies and a creamy homemade vegan tzatziki!S

Ingredients You Need for Simple Falafel Bowl [Vegan, Gluten-Free]

For the Falafel:

1 can chickpeas (540mL/ 2 cups)
1/2 cup diced red onion
1 cup parsley
2 garlic cloves
2 teaspoons cumin
1 1/2 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon brown rice flour
salt and pepper to taste
2 tablespoon olive oil (divided)

Vegan Tzatziki

2/3 cup cashews (soaked for 30 minutes in boiling hot water)
2 tablespoon lemon juice
2 garlic cloves
2-3 tablespoons water
salt and pepper
1/2 cucumber (grated/ roughly 1/2 cup)
1/4 cup dill (finely chopped)
Bowl Ingredients (optional)
kale
cucumber
cherry tomatoes
avocado
toasted almonds
1 tablespoons olive oil

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How to Prepare Simple Falafel Bowl [Vegan, Gluten-Free]

For the Falafel:

Combine all ingredients together into a food processor (add 1 tbsp of oil and reserved the other tbsp for brushing on top of the falafel before it goes into the oven). Pulse until smooth but some texture remains. The batter should be thick but holds together.
Place the batter in the fridge for at least 20 minutes.
Preheat the oven to 425ºF and either line a baking sheet with parchment paper or lightly cover the bottom with oil. (Note: At this time if you are making the Tzatziki, begin to soak your cashews- see Vegan Tzatziki Instructions).
After 20 minutes, divide the batter into 10-12 round discs. Roughly 2 tbsp of batter per falafel. Shape them and then lightly flatten them.
Brush a little oil on top of the falafel.
Bake for 20 minutes, then flip and bake for another 5-8 until both sides are golden.

For the Vegan Tzatziki:

Begin by soaking the cashews in boiling hot water for 30 minutes. This helps to soften the cashews so they are easier to blend and creamier. NOTE- you will need a high-speed blender for the tzatziki.
Once the cashews have soaked for 30 minutes, grate 1/2 of a cucumber over a towel or paper towel (you can leave the skin on it will just give the Tzatziki a bit of a green hue). Once grated, bundle the cucumber up in the towel it's on, and squeeze out as much of the water as you can. Set aside.
Drain the water from the cashews and then add the cashews to a high-speed blender along with the lemon juice, water (start with 2 tbsp), garlic, cucumber and salt and pepper. Depending how the blending process goes, and how thick you want your Tzatziki, add 1 more tbsp of water. Blend until smooth.
Lastly, fold in the dill. Best eaten fresh. But can store in the fridge for a few days.

For the Bowl Assemble:

Add a handful of kale and the other veggies you are using to a bowl, lightly drizzle with olive oil and top with a few falafel. Option to dip the falafel and salad into the Tzatziki or toss everything in the Tzatziki.