Let’s be real, I’ve been severely lacking in posting on here but I’m trying not to beat myself up over it! I started school and a new job so I’ve been insanely busy but I’m going to try and start posting more recipes and such. That brings me to this recipe! I made this for the first time a few weeks ago and I’ve been obsessed ever since. This recipe is oil free, (optionally) nut free, and gluten free!
- 2 cans of drained chickpeas
- 2 cups of spinach
- 2 cloves of garlic
- 2 tbsp aquafaba (chickpea liquid)
- 2 tbsp lemon juice
- 1 cup of chopped white onion
- 1 tbsp corriander
- 1 tbsp salt
- 1 tbsp pepper
- 1/2 cup brown rice flour (or other gluten free flour)
- 3 tbsp dried dill
- 1 cup of water
- 1/2 cup of hemp seeds
- 1/2 cup of soaked cashews
- 1/2 cup shredded cucumber
- 1/2 tbsp salt and pepper
- 1/4 cup lemon juice
Hemp Seed Tatziki
- Preheat your oven to 400F (205C) and place 1/2 cup of cashews in a sealable jar with one cup of water. Drain two cans of chickpeas, saving two tbsp of the aquafaba (chickpea liquid) in a separate dish.
- Add the drained chickpeas, two cups of spinach, two cloves of garlic, two tbsp of lemon juice, and one cup of chopped white onion to a food processor. Process it until it’s roughly combined with a few chickpea chunks still left intact.
- Remove the blade and place the mixture in a large bowl before adding the tbsp of corriander, one tbsp of salt, one tbsp of pepper, and 1/2 cup of brown rice flour. Mix until it’s completely combined.
- Take a baking sheet and form small balls of the falafel, spacing them out before pressing them lightly in order to form patties. Once the tray has been filled, place it in the oven at 400F for 30 minutes or until the tops are golden brown.
- As the falafel bakes, make your vegan tatziki sauce. Take four baby cucumbers or one large cucumber, grating them into a large bowl. Once done, add three tbsp dried dill, one cup of water, the 1/2 cup of soaked cashews, 1/2 cup of hemp seeds, 1/2 tbsp of salt and pepper, and 1/4 cup of lemon juice to a blender. Blend until completely combined.
- Once the sauce has finished blending, transfer it to the large mixing bowl, combining it with the cucumber.
- The falafel should be finished by now and the wrap can thus be built! I chose to use gluten free wraps but you could use whatever you prefer.
- I chose to add falafel, vegan tatziki, yellow onion, spinach, lettuce, and tomato to my wrap but you could use anything you like.
Feel free to sub out and/or add any ingredients you enjoy! This recipe can be made nut free by replacing the soaked cashews with another half cup of hemp seeds.
Thank you so much for reading!