NO FRY Vegan Falafel w/ Oil Free Creamy Hummus

No Fry Falafels and oil free hummus are the PERFECT combination. It’s SUCH an easy recipe to put together and makes the BEST dish for any time of day. The hummus is made without adding ANY oil and it still comes out just as CREAMY every time.



Can I make these ahead of time?

Yes! Just make & cook the falafels, let them cool down, transfer to a freezer safe container or baggy, and stick them in the freezer. When you're ready to cook them, just pop them in the oven for 20-25 minutes.




What's the best flour to use?

You can use any gluten free flour you prefer, but I personally LOVE using chickpea flour for this recipe. It adds a little bit more flavor to the falafel and adds a lot more depth, plus I feel that it helps hold the mixture together a lot better than regular flour.




Keep it healthy with healthy spreads/sauces.

For me, falafels is ALWAYS good with hummus & Tzatziki sauce. The combination was AMAZING!!!


I used my homemade vegan Tzatziki sauce recipe for these falafels. I love this sauce, it goes well with pretty much everything and it's so flavorful. (Hummus recipe down below)

Homemade Vegan Tzatziki Sauce



Looking for more comfort food favorites? Try these!

Vegan Nachos
Vegan Scalloped Potatoes
Vegan Mac & Cheese
Vegan Gyros with Tzatziki Sauce & Roasted Chickpeas


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Ingredients:

For the hummus:

1 can UNDRAINED chickpeas

1/3 cup tahini

2 tbsp lemon juice

1 tsp salt

1/4 tsp ground cumin

3 cloves garlic

Water as needed


For the falafel:

1 can DRAINED chickpeas

4-6 cloves garlic

1 white onion - quartered

1/4 cup chopped parsley

1 flax egg (1 tbsp flax meal + 1 tbsp water)

1/4 tsp salt

1 tbsp cumin

1 tbsp coriander

1 tsp red chili

1/4 cup chickpea flour


Add-ons:

Cherry Tomatoes

Red onions

GF Pita bread

Greens

Homemade VEGAN Tzatziki sauce


Instructions:

  1. Start by making the hummus - in a medium saucepan add the UNDRAINED chickpeas and garlic and bring to boil. Simmer for 5 minutes

  2. Add the boiled chickpea, garlic, tahini, lemon juice, salt, and cumin to a high speed blender (I used my amazing Vitamix) - blend until smooth. Add water as needed to make sure the hummus is smooth and creamy

  3. Transfer to a bowl and chill in the fridge

  4. For the falafel - Preheat the oven to 400º

  5. in a food processor, add the chickpeas, onions, garlic, and parsley - turn on high until smooth. Transfer to a bowl

  6. To the chickpea onion mixture add the remaining falafel ingredients and mix well until everything is well combined.

  7. Let the mixture chill for 30-35 minutes so it firms up and becomes easier to handle

  8. Once chilled, take 1-2 tbsp of mixture and form into a bowl - transfer to a baking sheet lined with parchment paper

  9. Bake in the oven for 20-25 minutes

  10. Serve with hummus and homemade tzatziki sauce

  11. Enjoy