Vegan Falafel & Fresh Cucumber Sauce

This is simply the best and most healthy falafel you will ever have.  Fresh and vibrant falafels with an awesome falafel flavor, fresh veggies and a homemade cucumber sauce.  The falafel is pan fried in light oil, or you can use an air fryer for even healthier option.  Loaded with fresh veggies and the cucumber sauce is so good you could drink it.

We have served this many of our friends and they say this is the best falafel they have ever had.  Trust me – Give it a try today!

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The Best Falafel w/vegan cucumber sauce.

Just the best Falafel I've had - and you can easily make it too! Fresh, flavorful and healthy!

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Prep Time20 minutes mins

Cook Time15 minutes mins

Course: Main Course

Cuisine: Mediterranean

Keyword: Carbonara, Pasta, Vegan, Rich, Spicy, Savory, cucumber sauce, falafel, fresh

Servings: 6

Ingredients

Cucumber Sauce

• 1 Medium Cucumbers Peeled, Seeded, Pressed, Finely Chopped
• 8 oz Plain Vegan Yogurt
• 1 T Vegan Mayo
• 2 t Dried Dill Weed or 2 T Fresh Dill
• 2 Cloves Garlic Minced
• Salt and Pepper to taste

The Falafel

• 1 Can Chix Peas Drained - Save some liquid
• 1 Medium Onion Rough Chopped
• 1/2 Cup Fresh Parsley Chopped
• 3 Cloves Garlic Chopped
• 1 Egg Replacer Bob Mills Egg Replacer
• 2 t Cumin
• 1 t Coriander
• 1 t Salt
• 1/2 t Pepper
• 2 Pinches Cayenne Powder
• 2 t Fresh Lemon Juice
• 1 t Baking Powder
• 1 Cup Plain Bread Crumbs
• Avocado or olive oil

The Rest

• 1 Large Tomato Sliced
• 1 Sm Onion Sliced
• 1 Large Green Pepper Sliced
• 1 Medium Cucumber Sliced
• 1 Package Vegan Feta I love Violife
• Fresh Pitas Cut in half

Instructions

The Falafel

• In a solid bowl, use a potato masher to mash the drained chix peas. You can leave some small chucks, but not whole chix peas. Don't use a food processor as you want some texture to the chix peas and the food processor will make them too smooth unless you are very careful.
• In a food processor, add the onion, garlic, parsley, spices and lemon juice. Process until smooth.
• Add the processed mixture to the chix peas. Add the Egg Replacer, Baking Powder and Bread Crumbs. Mix well.
• The mixture should be moist enough to hold together, but not sticky. If it is too dry, add a little liquid from the chix peas. If it is too wet, add some bread crumbs.
• Form the falafel mix into golf ball size balls and then flatten so they are flat on both sides and about1/2 inch thick at most.
• Coat a large fry pan with either avocado oil or olive oil and heat to medium. Place the falafel patties in the pan. Fry until dark brown and then flip and do the same on the other side. You may need to add a little more oil on the flip.

Cucumber Sauce

• Peel the cucumber and cut in half length wise. Carefully remove the seeds - save as much of the cucumber as possible.
• OPTIONAL - I like to cut the cucumber in strips, salt, cover with a towel and place some type of weight on top to press out some of the liquid. I press for about 10 minutes.
• Finely chop the cucumber and place in a bowl.
• In a separate small bowl, combine the yogurt, mayo, dill and salt and pepper. Mix well.
• Add the sauce to the cucumbers, mix well and refrigerate for at least 15 minutes before using.

Notes

Build Your Falafel

1. Cut your pita in half and open up the pita pocket.
2. Spoon in the cucumber sauce to coat one side of your pita and sprinkle in the feta cheese.
3. Layer in the Falafel Patties and Veggies.
4. Serve and ENJOY.  I know you will!