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Creating a delicious Falafel with Cashew Tzatziki, blending the rich flavors of Middle Eastern cuisine with the creamy, tangy twist of a dairy-free tzatziki sauce.

Falafel with Cashew Tzatziki

This dish is perfect for anyone looking for a plant-based meal that doesn’t skimp on flavour. This recipe offers a wonderful blend of protein, fibre, and healthy fats, making it not only a flavorful choice but also a nutritious one. The cashew tzatziki provides a creamy, tangy complement to the spicy, hearty falafels. Perfect for a main dish or a side.

  1. Preparation Time: 10 minutes (excluding soaking time)
  2. cooking times: 15 minutes
  3. Chill in the refrigerator for at least 30 minutes before serving.

Falafel Ingredients:

  • 400g canned chickpeas, drained and rinsed
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 30g fresh parsley, chopped
  • 15g fresh coriander, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1/2 tsp salt
  • 2 tbsp plain flour (or chickpea flour for gluten-free option)
  • Rapeseed or vegetable oil, for frying

Cashew Tzatziki Ingredients:

  • 150g raw cashews, soaked for 4 hours or overnight, then drained
  • 120ml water
  • Juice of 1 lemon
  • 1 garlic clove
  • 1/2 cucumber, grated and squeezed to remove excess liquid
  • 2 tbsp fresh dill, chopped
  • Salt, to taste
  1. Falafel:

    1. Preparation Time: 15 minutes
    2. Cooking Time: 10 minutes
    3. Combine chickpeas, onion, garlic, parsley, coriander, cumin, ground coriander, cayenne pepper, salt, and flour in a food processor. Pulse until mixture is well combined but still has a bit of texture.
    4. Form the mixture into small patties, about 1.5 inches in diameter.
    5. Heat a generous amount of oil in a frying pan over medium heat. Fry the falafel patties in batches, turning once, until golden and crispy, about 4-5 minutes each side.
    6. Transfer to a plate lined with kitchen paper to drain excess oil.

    Cashew Tzatziki:

    1. Preparation Time: 10 minutes (excluding soaking time)
    2. Blend soaked cashews, water, lemon juice, and garlic in a high-speed blender until smooth.
    3. Stir in the grated cucumber and dill. Season with salt to taste.
    4. Chill in the refrigerator for at least 30 minutes before serving.
  • Calories: Approximately 350 kcal
  • Protein: 13g
  • Fat: 18g (with 3g of saturated fat from the cashews)
  • Carbohydrates: 36g
  • Fiber: 8g
  • Sugars: 7g

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