Falafel with cashew tzatziki

Falafel with Cashew Tzatziki

By: greenfields July 20, 2021
Healthy and flavourful Greek / Middle Eastern dish
Prep: 30m Cook: 30m Total: 60m
0 from 0 votes
Meal Type: Appetizers Lunch
Cousines: Greek Middle eastern
Cooking Technique: Cooking
Diets: Vegetarian
Complexity: Simple
Servings: 4

Healthy and flavourful, crunchy on the outside soft in the middle, Greek / Middle Eastern dish

Nutrition per serving

Calories 400 per serving 20%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

% Daily Value*

Calories 400 per serving 20%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

0 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

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Place cashews in a small bowl and cover with 1/2 cup boiling water. Let cashews stand for 30 minutes.

Make sure your chickpeas are dry before adding them to the food processor in step 2, if they’re coated in water or brine the falafel won’t be as crispy.

Add dry chickpeas, parsley, red onion, garlic, sesame seeds and spices to a food processor or blender. Pulse until thoroughly combined to a crumbly dough – not a paste – then add the flour 1 tbsp at a time (should be around 3 in total) and mix to combine until the mixture is no longer wet – just moist enough so that you can mold the dough into a ball.

Preheat oven 200ºC, lightly coat a baking sheet with olive oil. Scoop out 2 rounded tbsp amounts of falafel mix and gently form into 12 balls. Arrange on prepared baking sheet, spacing about 2 inches apart. 

Bake the falafel for 25 to 30 minutes, gently turning once halfway through, until golden and crisp.

While the falafel bakes, prepare the tzatziki. To start, partially peel the cucumber and slice it in half. Grate half the cucumber on a box grater into a clean kitchen towel, expel as much moisture as possible, and place cucumber in a small bowl. 

Place soaked cashews and water to a high power blender  with lemon juice, garlic, and salt. Blend mixture until creamy. Transfer the tzatziki to the bowl with grated cucumber, and mix in black pepper, dill, and parsley.

Chop up the other half of cucumber and place in a bowl. Stir in 1.5 cups of halved cherry tomatoes and 1/3 cup diced red onion. Drizzle the mixture with olive oil and season with salt and pepper. 

Divide baked falafel evenly between four bowls. Add the cucumber-tomato-red onion salad, a handful of greens and the cashew tzatziki. Serve with extra fresh herbs and pita or wraps if desired.


Food processor required

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