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Baked Kale Falafels and Vegan Tzatziki Dressing




  • 1 packed cup kale
  • 1/4 cup onion
  • 2 cloves of garlic
  • 1 can chickpeas, drained and rinsed (save the liquid)
  • Juice from half lemon
  • 1 tbs aquafaba (liquid from can of chickpeas)
  • 1/3 cup oats
  • 1/8 tsp of salt
  • 1/8 tsp of pepper
  • 1 tsp of coriander
  • 1 tsp of cumin

Quick Pickled Onions

  • 1/4 cup of thinly sliced red onion
  • 2 tbs apple cider vinegar
  • 1 tsp maple syrup
  • 1/4 tsp salt

Tzatziki Dressing

  • 3/4 cup of grated cucumber
  • 1/2 cup of cashews
  • 1/8 tsp garlic salt
  • 7 tsp lemon juice
  • 1/8 tsp pepper
  • 1/2 cup of water
  • 1/2 tsp dill


  1. Pre-heat oven to 350 degrees F.
  2. Bring 2 cups of water and the cashews to a boil for 15-20 minutes while working on other steps.
  3. Put oats in the food processor and blend until coarse.
  4. Add kale to a food processor and chop into small pieces.
  5. Add onion, garlic, chickpeas, lemon juice, aquafaba, salt, pepper, coriander, and cumin to the processor. Pulse and scrape the sides down, until a chunky texture forms. This shouldn’t be over-processed, we’re not going for hummus.
  6. Roll into medium-sized balls, then slightly flatten them on a silicone baking sheet on a pan. This should make about ten depending on the size of your falafels. 
  7. Bake for 15 minutes, then using a spatula, flip and bake for another 15 minutes. They should be slightly brown on both sides when they are done. This will have a crispier outside and softer center. Feel free to bake longer if you prefer a drier center. 
  8. While the falafels are baking, start on the tzatziki. Blend the cashews, 1/2 cup of the grated cucumber, garlic salt, lemon juice, pepper, water, and dill until smooth. Add the remainder of the cucumber and mix by hand. 
  9. For the quick pickled onions, add onions, vinegar, syrup, and salt to a jar with a lid. Shake well to combine and put in fridge until ready to eat.