UNUSUAL, BEAUTIFUL, TASTY VEGAN FALAFEL RECIPE
The fastest vegan falafel recipe that will impress all your friends and family. This is a falafel tart made with #Vegan tzatziki! So much yum to be had. Guest Chef Susan Pratt, creator of Susan Cooks Vegan joins us on #LunchBreakLIVE all the way from Vancouver, British Columbia. Let’s take a look at how to make this beautiful dish.
BRINGING HEALTH TO THE FOREFRONT
Susan is a self-made businesswoman set on teaching people the health benefits and joy that comes from vegan/plant-based nutrition and cooking. Her approachable style resonates with home cooks, taking the fear out of new recipes and ingredients. Susan believes that sharing her love of plant-based food can inspire people to consider changes in their own life, benefiting their family’s health, slowing climate change, and ending animal cruelty.
Susan’s greatest joy is cooking. Her extensive travels have inspired her recipes, as has her home in North Vancouver, B.C. Canada, where she has her own garden and forages in the nearby forest for ingredients. Her philosophy is that we are all connected. Her deep love of animals and her daughter Carrington reminds her of this interconnectedness every day. Carrington is the best inspiration for her plant-based life. Susan and her husband have raised their daughter vegan from birth, and she is a thriving 3-year-old.
NOT YOUR ORDINARY VEGAN FALAFEL RECIPE
This vegan falafel recipe is incredible! A spiced falafel tart with creamy vegan tzatziki that will have you dancing with joy! It is a super quick recipe to make with very little difficulty, which in my opinion is the best kind of recipe. It’s a beautiful-looking dish that would be perfect for a potluck or party and since Labor Day is just a few days away, you may end up at festivities that would match perfectly with this recipe. So go ahead and give it a try.
Falafel Tart with Vegan Tzatziki by Susan Cooks Vegan
- For the falafel:
- 1 796 ml 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
- For the falafel:
- Preheat oven to 350F. Ensure oven rack is in the middle position. Grease a rectangular tart pan with cooking spray or vegetable oil.
- Add chickpeas to food processor and pulse until you get a powdered texture.
- Add onions, garlic, parsley, cilantro, cumin, cardamom and salt. Blend until smooth.
- Spread mixture evenly into tart pan and up the sides.
- 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.
THANKS FOR JOINING US FOR LUNCH!
What a delicious episode of #LunchBreakLIVE! Give this recipe a try and let us know if you like it. Take a photo of your finished dish and tag @JaneUnChainedNEWS on Instagram. Jump on over to the #LunchBreakLIVE page where we have a ton of other recipes to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.