Falafel with Vegan Tzatziki
Quick Quinoa Tabbouleh
Ingredients
- 1 Tbsp flaxseed meal
- 2½ Tbsp water
- ½ cucumber, shredded
- 2 (5.3-oz) cartons vegan coconut milk yogurt (such as Coyo)
- ¼ cup chopped fresh dill (or use 1 tsp dried dill)
- 2 cloves garlic, minced and divided
- 3 Tbsp lemon juice, divided
- 2 (15-oz) cans chickpeas, drained and rinsed
- ¼ cup chopped fresh parsley
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- ½ cup panko breadcrumbs
Instructions
- Stir together flaxseed meal and water. Let stand 5 minutes to thicken.
- Meanwhile, squeeze moisture from cucumber. Stir together yogurt, cucumber, dill, 1 clove garlic, and 1 Tbsp lemon juice.
- Process chickpeas, parsley, 2 Tbsp lemon juice, cumin, salt, pepper, 1 clove garlic, and flaxseed mixture in a food processor until smooth, scraping down sides as needed. Stir in panko. Shape into ½-inch-thick patties.
- Cook patties in a lightly greased large nonstick skillet over medium-high heat, in 3 batches, 3 minutes per side or until browned. Serve with tzatziki sauce.
Side Dish Ingredients
- 1 cup quinoa
- 1 cup chopped fresh parsley
- 1 cup chopped tomato
- 2 cloves garlic, minced
- ½ cup lemon juice
- ¼ cup olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook quinoa according to package directions; cool. Add remaining ingredients. Cover and refrigerate 1 hour.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
