This gluten-free falafel is made with roasted beets and sweet potatoes, served in a nourishing bowl with kale, turmeric cauliflower, and a vegan cucumber tzatziki sauce. It's packed with nutrients and perfect for a cozy meal.
1: Preheat oven to 350°F.
2: Grind the oats in a food processor until they resemble flour and set aside in a large bowl.
3: Add onion, garlic cloves, and sweet potato to food processor and process until finely chopped, then add to bowl with oats.
4: Add chickpeas to food processor and pulse until roughly chopped.
5: Add chickpeas and all other ingredients to the bowl with veggies and oat flour, then stir to combine.
6: Form into roughly 20 falafel patties on a parchment lined baking sheet.
7: Bake for 35-45 minutes, until outside is crispy and tops are cracked but not burned.
8: For vegan tzatziki, combine yogurt, cucumber, dill, and juice of lemon in a bowl. Add garlic powder, onion powder, salt, and pepper to taste.
