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Falafel Tart with Vegan Tzatziki

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A spiced Falafel Tart with creamy Vegan Tzatziki will have you dancing with joy!

Ingredients

For the falafel:

  • 1 796ml can of chickpeas or 3 cups chickpeas, drained and rinsed

  • ½ cup onion, chopped

  • 4 large cloves of garlic

  • 1/3 cup fresh parsley, chopped

  • ¼ cup fresh cilantro, chopped

  • 2 tbsp all-purpose flour

  • 3 tsp ground cumin

  • 1 tsp ground cardamom

  • ½ tsp salt

For the tzatziki:

  • 1/3 cup of raw cashews

  • 1 block (600g) soft tofu

  • 1 ½ tsp garlic powder

  • 1 ½ tbsp fresh lemon juice

  • 1 cup of grated organic (if possible) English cucumber

  • ¼ cup fresh dill, finely chopped

  • ½ tsp each salt and pepper (more or less to taste)

Instructions

For the falafel:

  1. Preheat oven to 350F. Ensure oven rack is in the middle position. Grease a rectangular tart pan with cooking spray or vegetable oil.

  2. Add chickpeas to food processor and pulse until you get a powdered texture.

  3. Add onions, garlic, parsley, cilantro, cumin, cardamom and salt. Blend until smooth.

  4. Spread mixture evenly into tart pan and up the sides.

  5. Bake for 30 minutes or until golden brown. Remove from oven and let cool for 10 minutes at room temperature.

For the tzatziki:

  1. 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.
  2. 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

Find it online: https://susancooksvegan.com/falafel-tart-with-vegan-tzatziki/