If it is true that better food puts you in a better mood, then this Falafel Tart with Vegan Tzatkiki will have you dancing with joy! I’ve taken a classic vegan falafel recipe, turned it into a stunning tart topped with creamy, fresh, vegan tzatziki topped with a beautiful array of fresh vegetables and edible flowers.
Tzatziki
The falafel itself is the star of this dish but the tzatziki is what elevates it. Instead of traditional yogurt, I use a mix of tofu and cashews to achieve a creaminess. Also, these ingredients pack the dish with protein. If you prefer yogurt, try using my Coconut Yogurt instead. Don’t worry, it won’t taste like coconuts.
This Looks Difficult To Make
This tart looks artistic and complex but is surprisingly easy to make. Prep time takes only 10 minutes and the garnishes are optional.
Time Saving Tip
If you are serving this tart at a party, make the crust ahead of time and decorate it just before plating to save time.
Can This Falafel Tart Be Gluten-Free?
Absolutely! This tart can also be gluten-free by substituting gluten-free or oat flour in place of all-purpose flour
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More Recipes Like This Falafel Tart with Vegan Tzatkiki
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I Want To Hear From You!
Scroll below for a full list of ingredients and instructions to make my Falafel Tart with Vegan Tzatziki. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter.
Falafel Tart with Vegan Tzatziki
A spiced Falafel Tart with creamy Vegan Tzatziki will have you dancing with joy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
For the falafel:
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1 796ml can of chickpeas or 3 cups chickpeas, drained and rinsed
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½ cup onion, chopped
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4 large cloves of garlic
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1/3 cup fresh parsley, chopped
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¼ cup fresh cilantro, chopped
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2 tbsp all-purpose flour
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3 tsp ground cumin
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1 tsp ground cardamom
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½ tsp salt
For the tzatziki:
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1/3 cup of raw cashews
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1 block (600g) soft tofu
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1 ½ tsp garlic powder
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1 ½ tbsp fresh lemon juice
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1 cup of grated organic (if possible) English cucumber
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¼ cup fresh dill, finely chopped
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½ tsp each salt and pepper (more or less to taste)
Instructions
For the falafel:
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Preheat oven to 350F. Ensure oven rack is in the middle position. Grease a rectangular tart pan with cooking spray or vegetable oil.
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Add chickpeas to food processor and pulse until you get a powdered texture.
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Add onions, garlic, parsley, cilantro, cumin, cardamom and salt. Blend until smooth.
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Spread mixture evenly into tart pan and up the sides.
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Bake for 30 minutes or until golden brown. Remove from oven and let cool for 10 minutes at room temperature.
For the tzatziki:
- Soak cashew in boiling water for 10 minutes or overnight if you don’t have a high-powered blender. Add cashews and tofu to blender. Blend on high until smooth and creamy, scraping down the sides as needed.
- Meanwhile add cucumber to a paper towel and squeeze to remove some of the moisture. Add cucumber along with cream from the blender to a bowl. Stir in garlic powder, fresh lemon juice, dill, salt and pepper. Taste and adjust seasoning as desired.
Notes
*Roll any leftover falafel mixture into balls and bake
