Falafel Tart with Vegan Tzatziki by Susan Cooks Vegan
A spiced Falafel Tart with creamy Vegan Tzatziki will have you dancing with joy!
Ingredients
- 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
Instructions
- 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.