Instructions

1. Cook the beans if using dried.
2. While beans are cooking make vegan Tzatziki. Place grated cucumber onto two layers of cheesecloth or in a nut milk bag and lightly squeeze the juice out.
3. Combine cucumber pulp with vegan yogurt, pressed garlic, chopped dill, olive oil, lemon juice and salt. Mix well and taste. Add more salt if needed.
4. Put your vegan Tzatziki in a fridge for an hour to chill.
5. Taste the beans for doneness. They shouldn’t be mushy, it’s better if they are slightly undercooked.
6. Blitz all falafel ingredients except the beans in a food processor into a paste. Then add beans and pulse into crumbs. Again you don’t want them to get mushy.
7. If the mixture seems a bit wet add 1-2 tablespoons of chickpea flour. This will help binding the falafels.
8. Form small balls and slightly flatten them. The recipe makes about a dozen falafels.
9. Heat enough oil in a large heavy bottom skillet over medium to high heat. Cook falafels for few minutes on each side until browned.
10. To assemble the bowls place handful of arugula in a middle of each bowl. Slice tomatoes and place them on one side and falafels on the other side of the bowl. Finally spoon generous amount of vegan Tzatziki in a middle and serve.