- 15 minutes
- 10 minutes
This homemade falafel is better than anything in the freezer aisle and is a guaranteed crowd pleaser. Pack it for lunch, stuff it in a pita, or serve with toothpicks and vegan tzatziki dipping sauce at your next get together.
In a food processor, combine chickpeas, onion, garlic, spinach, cumin, salt, crushed red pepper, cilantro, flour and baking powder. Process until a coarse batter forms. If mixture is too thin and watery, add more flour 1 tablespoon at a time until mixture thickens.
Heat oil in a skillet on medium-high heat. Oil will bubble when batter is introduced if hot enough. Form falafel mixture into balls slightly smaller than golf balls and drop into oil. Cook for several minutes or until the underside is golden brown, then turn the balls and cook on the other side until golden brown.
When falafel is finished cooking, evacuate to a paper-towel lined pan or plate and let cool slightly while you prepare the tzatziki sauce. Combine tofu, cucumber, lemon juice, dill and salt in a food processor and pulse until ingredients form a smooth sauce (there may still be chunks of cucumber).
Serve falafel with your favorite pita bread stuffed with lettuce, tomato, cucumber and topped with tzatziki, or with toothpicks alongside the sauce for dipping. Enjoy hot or at room temperature.