Vegan Falafel Casserole Recipes

VEGAN FALAFEL CASSEROLE

Vegan Falafel Casserole image

You won't miss the meat with this flavorful casserole!

Provided by Kacey Taylor

Categories Main Dish Recipes Casserole Recipes

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup dry falafel mix
½ cup water
2 (6 ounce) containers plain soy yogurt
2 cucumbers, thinly sliced, divided
1 lemon, juiced
sea salt and ground black pepper to taste
½ cup hummus, or as needed
2 vine-ripened tomatoes, thinly sliced
2 tablespoons finely chopped roasted red peppers, finely chopped
10 pitted green olives

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine falafel mix and water in a small bowl until well mixed; spread evenly into the bottom of a casserole dish.
Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.
Blend yogurt, 1/2 sliced cucumber, and lemon juice in a a food processor until yogurt sauce is smooth.
Spread hummus in an even layer over falafel crust. Arrange tomato slices on the hummus and top with cucumber slices. Cover cucumber layer with yogurt sauce. Sprinkle roasted red peppers and olives over yogurt sauce.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 38.8 g, Fat 8.8 g, Fiber 9.2 g, Protein 17.8 g, SaturatedFat 1.1 g, Sodium 986.8 mg, Sugar 10.9 g

VEGAN FALAFEL SALAD

Vegan Falafel Salad image

I decided I wanted to cut out some carbs but keep the taste of Falafel, so instead of stuffing it in a pita, I made it into a huge salad! And it was hit! I got the recipe for the dressing from the PPK, only change was that I added dill casue it's awesome.

Provided by tendollarwine

Categories Salad Dressings

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 (6 ounce) package falafel mix, prepared (Near East is my favorite)
1 lb mixed greens
3 cups Baby Spinach
2 cups grape tomatoes, halved
2 tablespoons olive oil
2 teaspoons olive oil
3 garlic cloves, minced
1/2 cup tahini paste
2 teaspoons balsamic vinegar
1/2 teaspoon salt
fresh black pepper
2 -3 tablespoons lemon juice (juice of one lemon)
1/4 teaspoon paprika
2 teaspoons dried dill weed
1/2 cup cold water

Steps:

For the dressing, heat the 2 tsp of oil in a small saucepan over medium heat and add the garlic. Lightly cook until fragrant, then remove from heat.
Put everything but the water into the food processor and blend until smooth.
Slowly add the water until you reach your desired thickness/thinness. Scrape into an airtight container and let it sit in the fridge for at least 30 minutes before serving.
Prepare the falafel mix and roll into balls or little patties. Cook in canola or vegetable oil until browned all over. Remove from the pan and drain on a thick paper towel to get rid of excess oil.
Arrange the greens on a plate and top with falafel patties, tomatoes, and drizzle on the tahini dressing.

Nutrition Facts : Calories 285.8, Fat 25.5, SaturatedFat 3.6, Sodium 352, Carbohydrate 12.4, Fiber 4.3, Sugar 0.5, Protein 6.7

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