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Vegan & Gluten-Free Falafel with Yogurt-Tahini Sauce

October 6, 2014 by Epicurean Vegan

Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganYou may be surprised how easy falafel is to make at home. Plus, you can play with the spices and ingredients to suit your fancy. One thing I noticed, is that they are typically sauteed in a skillet with lots of oil, which is something I try to avoid doing too often. They’re also not typically gluten-free, so I decided to go all out and create gluten-free, baked falafel. Oh, and make them tasty. I think I accomplished all of that. The yogurt-tahini sauce couldn’t be easier to make, using only a few ingredients and a food processor. Usually, falafel sandwiches will have tabbouleh, but I opted for a quick and easy meal with lettuce, tomato and red onion instead. The falafel are also delicious on their own as a protein-packed snack dipped in sauce. Either way, I think you’ll enjoy this Greek classic.

INGREDIENTS:
1 small carrot, cut into 3-4 pieces
3-4 garlic cloves
1 small white onion, chopped
1 can garbanzo beans, drained and rinsed
3/4 C fresh cilantro
3/4 C fresh parsley
1-1/2 tsp cumin
1 tsp salt
1/4 tsp black pepper
3/4 C rice flour
1 tsp baking powder
Yogurt-Tahini Sauce
12-oz plain nondairy yogurt
1/3 C tahini
2 Tbs lemon juice
1/4 tsp salt
The rest
Lettuce
Tomato
Red onion
Cucumber slices would be great, too.

DIRECTIONS:
Toss the carrot pieces into the food processor and pulse just a couple of times until coarsely chopped. Add the garlic cloves and onion and pulse 2-3 more times.

Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganNext, add the garbanzo beans, cilantro, parsley, cumin, salt, and pepper. Blend 10-20 seconds until smooth-ish . . . you just don’t want a major chunks. Transfer to a medium bowl and stir in the baking powder and rice flour.
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganCover and refrigerate for about 20-30 minutes. In the meantime, preheat oven to 350 and then make the sauce. In your newly cleaned-out food processor bowl, combine all of the sauce ingredients and blend until smooth. Transfer to a bowl and set aside, along with your prepared veggies:
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganTo make the falafel, line a large baking sheet with foil and spray it with a little cooking spray. Using your hands, scoop out about a 1/4 cup of the batter and create a mini patty; place onto the baking sheet. I ended up with 15:
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganBake for 15-20 minutes, then turn them over and cook another 15-20 minutes. Fill a pita with some lettuce, sauce, tomato slices, red onion slices, 2-3 falafel and top them off with a bit more sauce. Enjoy!

Vegan & Gluten-Free Falafel with Yogurt-Tahini Sauce
 
Print
Prep time
45 mins
Cook time
40 mins
Total time
1 hour 25 mins
 
You may be surprised how easy falafel is to make at home. Plus, you can play with the spices and ingredients to suit your fancy. One thing I noticed, is that they are typically sauteed in a skillet with lots of oil, which is something I try to avoid doing too often. They're also not typically gluten-free, so I decided to go all out and create gluten-free, baked falafel. Oh, and make them tasty. I think I accomplished all of that. The yogurt-tahini sauce couldn't be easier to make, using only a few ingredients and a food processor. Usually, falafel sandwiches will have tabbouleh, but I opted for a quick and easy meal with lettuce, tomato and red onion instead. The falafel are also delicious on their own as a protein-packed snack dipped in sauce. Either way, I think you'll enjoy this Greek classic.
Author: Epicurean Vegan
Serves: 6
Ingredients
  • 1 small carrot, cut into 3-4 pieces
  • 3-4 garlic cloves
  • 1 small white onion, chopped
  • 1 can garbanzo beans, drained and rinsed
  • ¾ C fresh cilantro
  • ¾ C fresh parsley
  • 1-1/2 tsp cumin
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¾ C rice flour
  • 1 tsp baking powder
  • .
  • Yogurt-Tahini Sauce
  • .
  • 12-oz plain nondairy yogurt
  • ⅓ C tahini
  • 2 Tbs lemon juice
  • ¼ tsp salt
  • .
  • The rest
  • .
  • Lettuce
  • Tomato
  • Red onion
  • Cucumber slices would be great, too.
Directions
  1. Toss the carrot pieces into the food processor and pulse just a couple of times until coarsely chopped. Add the garlic cloves and onion and pulse 2-3 more times.
  2. Next, add the garbanzo beans, cilantro, parsley, cumin, salt, and pepper. Blend 10-20 seconds until smooth-ish . . . you just don't want a major chunks. Transfer to a medium bowl and stir in the baking powder and rice flour. Cover and refrigerate for about 20-30 minutes.
  3. In the meantime, preheat oven to 350 and then make the sauce. In your newly cleaned-out food processor bowl, combine all of the sauce ingredients and blend until smooth. Transfer to a bowl and set aside, along with your prepared veggies.
  4. To make the falafel, line a large baking sheet with foil and spray it with a little cooking spray. Using your hands, scoop out about a ¼ cup of the batter and create a mini patty; place onto the baking sheet. I ended up with 15.
  5. Bake for 15-20 minutes, then turn them over and cook another 15-20 minutes. Fill a pita with some lettuce, sauce, tomato slices, red onion slices, 2-3 falafel and top them off with a bit more sauce. Enjoy!
3.4.3177

 

 

Filed Under: Dinners, Lunches, Snacks Tagged With: baked, easy, falafel, garbanzo beans, gluten-free, Greek, healthy, tahini, vegan falafel, yogurt-tahini sauce

Hummus and Kalamata Olive Pizza

March 23, 2010 by epicureanvegan

Hummus and Kalamata Olive Pizza -- Epicurean VeganBeing a vegan, you can say good-bye to pizza. Well…traditional pizza, that is. But…vegans say hello to healthier pizza. I had a similar pizza while in Estes Park, CO when we got away for Spring Break, so here is my version. The Kalamata olives are wonderful on this pizza and the Husband kept sneaking them while I was making this meal, so if they look sparse, it’s his fault! Add some tofu feta if you’d like. Also, I strongly recommend using chopped fresh spinach–if using large leaves and you take a bite, it could be like pulling a tablecloth out from underneath a set of china and having it go horribly wrong. Chop it up.

INGREDIENTS:
2 C flour
1 C whole wheat flour
1 tsp salt
2-1/2 tsp yeast
2 Tbs olive oil
1 tsp dried rosemary
1-1/2 C hummus
1 C chopped fresh basil
3 C chopped fresh spinach
3/4 C chopped walnuts, toasted
1-6oz jar Kalamata olives, pitted and sliced in half
2 roma tomatoes, diced
Balsamic vinegar

DIRECTIONS:
Dough:
Preheat oven to 400.  In a large bowl, combine flours, yeast, salt and rosemary. Add 1-1/4 C of hot tap water and olive oil. Mix well and shape into a ball. Knead for 5 mins, then let rise in a warm place for 15 mins. Roll out the dough on a floured surface.

Hummus and Kalamata Olive Pizza -- Epicurean VeganGrease a large baking sheet and place dough in it. (I did slice off a small section to make a separate pizza for the 5th Grader, so the one you see on the large pan below is minus that…this makes a good-sized pizza, so making smaller ones would work well). Stick dough several times with a fork and bake for 4 mins.On baked crust, spread hummus first, then layer spinach, basil, olives and tomatoes.

Hummus and Kalamata Olive Pizza -- Epicurean VeganBake again for 8 mins. Before slicing, add toasted walnuts.

Hummus and Kalamata Olive Pizza -- Epicurean VeganAfter serving, but before devouring, drizzle with balsamic vinegar. Enjoy!

Filed Under: Dinners Tagged With: basil, dairy-free, Greek, hummus, kalamata olives, pizza, spinach, Vegan, walnuts

Gyros with Tzatziki Sauce and Homemade Pitas

February 1, 2010 by epicureanvegan

Gyros with Tzatziki Sauce and Homemade Pitas -- Epicurean VeganDamn, I’m good! (I love when I can say that about a recipe I made)! I decided to make gyros with these fabulous vegan pitas and they were outstanding! Over the years, I had been working on perfecting my tzatziki sauce recipe and for non-dairy, it’s pretty darn good, if I may say so myself. 🙂 Also…use leftover sauce for dipping veggies and/or veggie chips and crackers. (Check out my other version using Field Roast).

INGREDIENTS:
Sauce:
8-oz Tofutti sour cream
2 tsp garlic, minced
1 Tbs lemon juice
2 tsp red wine vinegar
2 tsp dill weed
1 Tbs chopped fresh mint
1/8 tsp salt
1 tsp pepper
1 large cucumber, peeled and shredded
Gyros:
2-8oz pkgs seitan, stir-fry style (Westsoy-red box)
1/2 large red onion, sliced very thin
1 Tbs canola oil
2 tsp garlic, minced
1 tsp cumin
1 1/2 tsp oregano
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp cayenne
The rest:
pitas
tomatoes, sliced thin
mustard greens and kale, chopped into 1″ pieces

DIRECTIONS:
To make the sauce:
Combine all the sauce ingredients, except for the cucumber. Put the shredded cucumber in a fine mesh strainer, cover with plastic wrap and with your hand, press down on the plastic to squeeze the water from the cucumber. Then add to the rest of sauce and combine.

Gyros with Tzatziki Sauce and Homemade Pitas -- Epicurean VeganFor the gyros:
In a large skillet, heat the oil and garlic. Add the onions and saute until tender. Add the seitan and cook for about 3-4 mins, stirring often, until seitan browns.

Gyros with Tzatziki Sauce and Homemade Pitas -- Epicurean VeganCombine the cumin, oregano, nutmeg, cinnamon and cayenne in a small bowl, and then add to the skillet. Stir and coat the seitan onions well and cover. Simmer on low heat for 3 mins. It’s that easy!
Fill the pitas with the seitan, tomatoes, greens and tzatziki sauce. So delicious!

My favorite seitan for this recipe: Gyros with Tzatziki Sauce and Homemade Pitas -- Epicurean Vegan

Filed Under: Dinners Tagged With: dairy-free, fast and easy, Greek, gyros, pitas, tzatziki, Vegan

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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