A Simple Plant-Friendly Twist on Classic Falafel

Spelt falafel gives a crisp bite and a soft centre while keeping the flavour earthy and balanced. Spelt flour helps bind the mixture without making it heavy, and the herbs bring a clean, bright taste. The recipe is easy to follow and suits beginners. Each falafel cooks evenly and stays tender inside. It is ideal for wraps, bowls, snacks, or light meals.

Why This Dish Works

The mix blends chickpeas with spelt for better texture. Fresh herbs add colour and flavour without needing complex steps. The vegan tzatziki is cool, creamy, and quick to prepare. It pairs well with the warm falafel and gives a satisfying balance. You can cook the falafel by baking or pan-frying.

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Print Recipe

Dairy-Free

Spelt Falafel with Vegan Tzatziki

Author: Valentina Cuisine: Middle Eastern Courses: Dinner, Lunch Recipe Keys: F falafel H healthy bowl P plant-based S spelt T tzatziki Vegan

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Total Time 35 mins

Servings: 4 Estimated Cost: £ 6 Calories: 310

Best Season: Suitable throughout the year

Dietary:

V Vegan

Description

Crispy spelt falafel made with chickpeas, herbs, and warm spices, served with a cool vegan tzatziki made from coconut yoghurt, cucumber, and lemon. This dish is simple, fresh, and ideal for bowls, wraps, or healthy snacks.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

For the Spelt Falafel

• 400 g cooked chickpeas (drained)
• 1 small onion (chopped)
• 2 cloves garlic
• 20 g fresh parsley
• 10 g fresh coriander
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2–3 tbsp spelt flour
• 1 tbsp lemon juice
• 1 tbsp olive oil (for mixing)
• Oil (light coating, for pan-frying or baking)

For the Vegan Tzatziki

• 200 g coconut yoghurt (unsweetened)
• ½ cucumber (grated and squeezed dry)
• 1 tbsp lemon juice
• 1 clove garlic (minced)
• ½ tsp salt
• 1 tbsp chopped dill or mint

Instructions

For Falafel

1. Prepare base mix. Add chickpeas, onion, garlic, parsley, coriander, cumin, paprika, salt, and pepper to a food processor. Pulse to a coarse mix.
2. Add spelt flour. Add 2 tbsp spelt flour and pulse again. If the mixture feels too soft, add ½ tbsp more.
3. Shape falafel. Form small balls or patties. Place on a tray.
4. Cook falafel. Option A — Pan fry: Lightly oil a pan and cook 3–4 minutes per side. Option B — Bake: Brush with oil and bake at 200°C for 12–15 minutes until golden.
5. Rest. Cool for 2 minutes to help them firm up.

For Vegan Tzatziki.

1. Mix ingredients. Combine coconut yoghurt, grated cucumber, lemon juice, garlic, salt, and dill in a bowl.
2. Chill. Rest for 10 minutes for flavours to blend.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 310kcal

% Daily Value *

Total Fat 13g20%

Saturated Fat 5g25%

Sodium 410mg18%

Potassium 480mg14%

Total Carbohydrate 34g12%

Dietary Fiber 8g32%

Sugars 4g

Protein 12g24%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

• Pulse instead of blending to avoid a mushy texture.
• Spelt flour binds gently and keeps the mixture tender.
• Cook in batches so the falafel browns evenly.

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Optional Substitutions & Variations

• Replace spelt flour with chickpea flour for a gluten-free option.
• Add chilli flakes for heat.
• Use mint instead of dill for a fresher dip.
• Add grated courgette to the falafel mix for more moisture.

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Storage & Make-Ahead Tips

• Keep cooked falafel in the fridge for 3 days.
• Freeze uncooked falafel balls for up to 2 months.
• Tzatziki keeps for 2 days in an airtight container.

Keywords: falafel, spelt, vegan, tzatziki, healthy bowl, plant-based