Tempeh Walnut Falafel with Vegan Tzatziki Sauce

Ingredients

ground flaxseed meal

2 tbsp

tempeh

16 oz

cilantro chopped

2/3 cup

basil chopped

2/3 cup

Italian flat-leaf parsley chopped

1/2 cup

walnuts raw

1 1/3 cup

olive oil

4 tbsp

onion diced

2 small

garlic

8 cloves

almond flour

6 tbsp

sesame seeds

4 tbsp

kosher salt

1 tsp

black pepper freshly cracked

to taste

cayenne pepper

1 tsp

ground cumin

2 tsp

ground coriander

1/2 tsp

ground turmeric

1 tsp

baking soda

2 tsp

cashews raw, soaked overnight

2 cup

coconut milk lite, canned

1 1/3 cup

lemon juice

6 tbsp

apple cider vinegar

3 tbsp

nutritional yeast

4 tsp

onion powder

1 tsp

garlic chopped

4 cloves

cucumber diced, unpeeled

1 medium

dill chopped

1/2 cup

parsley chopped

6 tbsp

mint chopped

4 tbsp

Method

1. 01Preheat oven to 375°F. Line a baking tray with parchment paper.
2. 02Mix flaxseed meal with 2 1/2 tbsp warm water and let sit 15 minutes to thicken.
3. 03Heat olive oil in a medium pan over medium heat. Add onion and cook 3 minutes until softening. Add garlic and cook 1-2 minutes until golden. Remove from heat.5 min
4. 04Crumble tempeh by hand.
5. 05Pulse crumbled tempeh in a food processor until finely broken down. Add cilantro, parsley, basil, and walnuts. Process until blended. Add cooked onion and garlic, flax egg, almond flour, 2 tbsp olive oil, sesame seeds, salt, pepper, cayenne, cumin, coriander, turmeric, and baking soda. Blend until combined and mixture sticks together.
6. 06Refrigerate dough 20 minutes.20 min
7. 07Spoon dough into 22 falafel balls (1 heaping tbsp each). Place on baking tray and bake 20-22 minutes, turning halfway, until browned on both sides.22 min
8. 08Drain and pat cashews dry. Place in blender with coconut milk, lemon juice, apple cider vinegar, nutritional yeast, salt, onion powder, and garlic. Blend 1-2 minutes until smooth with no cashew pieces remaining.
9. 09Transfer to a bowl. Mix in cucumber, dill, parsley, and mint. Stir to combine and taste for seasoning.