I eat a pretty high-fat diet for a vegan, and I’m always looking for ways to add more healthy fats into my diet. What makes these falafel even healthier (though less authentic) is that they’re baked. No need to use a vat of bubbling oil that might spatter on you without warning. And most importantly, when I brought these falafel to work this week, three of my coworkers mentioned that they smelled insanely delicious. Of course they have no idea how delicious they tasted because, let’s be honest, I didn’t share my lunch. One of the few dishes I’ve missed since going vegan is tzatziki, so it was amazing to be able to make a vegan version at home and enjoy it again. I love how these falafel pair with the vegan tzatziki sauce. It feels like you’re eating an authentic Greek meal on an island in Greece, even though there’s nothing authentic about this recipe. Just because this isn’t an authentic Greek recipe, it doesn’t mean I can’t share a photo of Greece with you! My favorite way to serve these falafel is to stuff them in pita bread, along with roasted veggies, pickled radishes, and chickpeas. Then, I drizzle everything with the tzatziki sauce and tahini, and of course a dollop of hummus. But if you’re into that low-carb life, just omit the pita and turn it into a falafel bowl! Maybe omit the chickpeas too? Are chickpeas considered a low-carb food or a high-carb food? Help! I don’t know what carbs are (except that they’re delicious)! Store these in an air-tight container in your fridge and they will stay good for 4-5 days, making them the perfect dish for weekly meal prep. Hope you enjoy these little brown balls!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
