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Black Bean Falafel Bowls (GF, V)

First time trying Slavic Vegan, and survey says... Отличнo!


Source: Slavic Vegan | Serves: 3 | Time: 30 min (+1 hr chill time)


Black Bean Falafel Bowls (GF, V)

Changes: replaced cucumber with #zucchini; used canned #blackbeans; used cherry tomatoes; added sweet peppers.


Ingredients


Tzatziki Sauce

1 large zucchini, grated

1 cup vegan unsweetened Greek-style yogurt

1 garlic clove, pressed

small bunch of dill, chopped

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1/4 tsp salt or more to taste


Falafel

3 cups canned black beans, rinsed and drained

1 small onion

small bunch of cilantro

small bunch of parsley

2 garlic cloves

1 tsp lemon juice

2 tsp cumin seeds

1 tsp ground coriander

1/4 tsp cayenne pepper

1/2 tsp salt

1/2 tsp baking powder

1-2 tbsp chickpea flour (optional)

oil for cooking


To assemble the bowls

Lettuce of choice

Sliced cherry #tomatoes

Sliced sweet peppers


Instructions

Combine grated zucchini with vegan yogurt, pressed garlic, chopped dill, olive oil, lemon juice and salt. Mix well and taste. Add more salt if needed. Put your vegan Tzatziki in a fridge for an hour to chill.


Blitz all falafel ingredients except the beans in a food processor into a paste. Then add beans and pulse into crumbs. Again you don’t want them to get mushy. (I made them too mushy and had to add much more flour than I wanted to!)


If the mixture seems a bit wet add 1-2 tablespoons of chickpea flour. This will help binding the falafels.


Form small balls and slightly flatten them. The recipe makes about a dozen falafel.

Heat enough oil in a large heavy bottom skillet over medium to high heat. Cook falafel for few minutes on each side until browned.


To assemble the bowls place handful of lettuce in a middle of each bowl. Add tomato and falafel. Finally spoon generous amount of vegan Tzatziki in a middle and serve.

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