Falafel and Tzatziki (Vegan)

Prep-time: 10 minutes      Cooking time: 15 min      Calories: 136.9

Falafel is a quick, easy to make Middle Eastern snack that served with a refreshing dip will have everybody asking for more.
You can prepare this snack one or two days in advance and finish it just before the party.

Ingredients: Serves: 4 (8 patties)

• 15 oz canned chickpeas
• 4 oz chickpea flour
• ½ cup chopped onion
• 4 tbsp parsley
• 2 tbsp cilantro
• 2 cloves garlic
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp chili powder
• 3 tbsp olive oil
• Salt
• Black pepper

Method:

• Pre-heat an oven to 375 F
• Drain and rinse the chickpeas and transfer to a food processor add the other ingredients and process until smooth and well combined about 30 seconds to a minute.
• Remove the mixture from the food processor and cool in the fridge for 15 minutes
• Form the mix into 2 inch wide and 1/2 inch thick patties
• Heat some oil in a skillet to high heat and fry the patties crisp about 2 minutes on each side.
• Transfer the patties to a baking sheet, scoop a bit of the oil around them and finish
• baking in the oven for 10 minutes, flipping them over half way
• Serve in or with pita bread with tomato, sliced onion, sliced cucumber or with a salad and Tzatziki dip

For the Tzatziki:

• 12 oz vegan yoghurt
• 1 cup diced Japanese cucumber
• 2 cloves grated garlic
• 2 tbsp chopped parsley
• 2 tsp chopped mint leaves
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt
• Black pepper
Method:

• Peel and de-seed the cucumber, place in a food processor with the parsley, garlic,
• and lemon juice, pulse until slightly coarse
• Add the mix to the yoghurt and mix, season if needed
• Transfer to a serving bowl and drizzle the olive oil on top
Nutritional value per falafel pattie:

  • Calories: 136.9
  • Fat: 4.3 g
  • Saturated Fat: 0.6 g
  • Sodium: 192.5 mg
  • Carbohydrate 19.7 g
  • Protein: 5.1 g
  • Dietary fiber: 3.5 g

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