Vegan Falafel with Almond Yoghurt Dressing
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 cups canned chickpeas (rinsed and drained)
- 3 cloves garlic cloves (chopped)
- 1 ½ Tbsps Tahini
- ¼ tsp Cumin powder
- ¼ cup Avocado oil
- 0.333 cup Chickpea flour (plus extra if needed)
- 1 lemon (cut into wedges)
- 1 bunch mint
- 1 cup unsweetened almond milk yogurt
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 180°C (160° fan) | 350F | gas mark 4. Line a baking tray with greaseproof paper.
2.
Combine the chickpeas, garlic, tahini, cumin, two tablespoons of oil and some seasoning in a food processor. Blend on high until the mixture is smooth.
3.
Scrape the mixture into a bowl and stir in the gram flour, one tablespoon at a time, until the mixture is thickened and easy to handle. Season to taste with some lemon juice and more seasoning.
4.
Shape into quenelles using two tablespoons and arrange on the prepared baking tray, spaced apart. Drizzle with the remaining oil.
5.
Bake for 12 - 15 minutes, turning them halfway through, until golden-brown. Remove to a wire rack to cool.
6.
Finely chop some mint leaves and whisk into the yoghurt with a squeeze of lemon juice in a mixing bowl. Season to taste with salt and pepper, and grate over a little fresh lemon zest. Serve with the falafel and a garnish of mint on the side.
