Vegan Dairy Free Chickpea Falafel Bowl with Coconut Tzatziki

Total time1 hr 25 min

Prep time25 min

Cook time30 min

Vegan Dairy Free Chickpea Falafel Bowl with Coconut Tzatziki

Crispy baked falafel gets its craggy golden crust from a quick food-processor blend of chickpeas, fresh parsley, cilantro, and warm spices like cumin, coriander, and smoked paprika, all shaped into thick patties and oven-baked until firm. They land in a bowl over fluffy herbed rice studded with parsley, alongside a bright, crunchy salad of cherry tomatoes, cucumber, and red onion tossed in lemon juice and olive oil. The whole thing gets finished with a cool, garlicky coconut-based tzatziki loaded with fresh dill and grated cucumber, spooned generously over the top for a creamy, tangy contrast to the warm spiced falafel. It's a filling, herb-forward bowl with layers of texture in every bite, and it's an easy one to build a vegan dinner rotation around.

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Ingredients

4 servings

For the coconut tzatziki

1 cup dairy free yogurt (plain, unsweetened coconut yogurt)
Forager Project Organic Unsweetened Plain Cashew & Coconut Yogurt Alternative - 24 Oz Cocojune Pure Coconut Organic Cultured Coconut Yogurt Open Nature Smooth & Creamy Dairy-Free Plain Coconut Yogurt Alternative Kite Hill Greek Style Plain Unsweetened Plant-Based Yogurt So Delicious Dairy Free Plain Coconut Milk Yogurt Cup - 5.3 Oz
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½ english cucumber, grated and squeezed dry
2 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 clove garlic, minced
2 tbsp fresh dill, chopped
¼ tsp salt

For the falafel

2 cans (15 oz each) chickpeas, drained and rinsed
½ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh cilantro, roughly chopped
4 cloves garlic, roughly chopped
1 small yellow onion, roughly chopped
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
3 tbsp all-purpose flour
2 tbsp olive oil (for brushing)

For the herbed rice

1 ½ cups long-grain white rice
2 ¾ cups water
1 tbsp olive oil
½ tsp salt
¼ cup fresh flat-leaf parsley, chopped

For the bowls

1 cup cherry tomatoes, halved
½ english cucumber, diced
¼ red onion, thinly sliced
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
salt and pepper, to taste
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Make the tzatziki: Grate the cucumber on the large holes of a box grater, then transfer to a fine-mesh strainer or a clean kitchen towel and squeeze firmly until most of the liquid is removed. In a medium bowl, stir together the coconut yogurt, squeezed cucumber, lemon juice, olive oil, garlic, dill, and salt until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
2
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper and brush it generously with 1 tbsp of the olive oil.

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