I am genuinely excited to share my Tempeh & Walnut Falafel with Vegan Tzatziki Recipe with you because it has quickly become one of my absolute favorite dishes to make and enjoy. This recipe brings together the hearty earthiness of tempeh and the subtle crunch and depth of walnuts in perfectly baked falafel balls, paired with a creamy, refreshing vegan tzatziki that’s bursting with fresh herbs and zesty lemon. Every bite is a celebration of flavors and textures that feels both indulgent and wholesome. I love how approachable the ingredients are, yet the dish feels so special that it’s perfect for everything from casual dinners to gatherings with friends. I can’t wait for you to try it and share in the joy it brings!
Why You’ll Love This Tempeh & Walnut Falafel with Vegan Tzatziki Recipe
What really draws me to this Tempeh & Walnut Falafel with Vegan Tzatziki Recipe is the incredible flavor profile. The falafel has this beautiful, nutty richness from the walnuts which perfectly complements the umami and slightly tangy bite of the tempeh. The fresh herbs—cilantro, basil, parsley—add brightness and an irresistible aroma, while the blend of warming spices like cumin, turmeric, and cayenne gives it an exciting depth without overpowering. The vegan tzatziki is refreshingly creamy, tangy, and herbaceous with celery-like crunch from fresh cucumber and the creaminess of soaked cashews—making every mouthful perfectly balanced. It feels like comfort food but also so vibrant and healthy.
I also absolutely appreciate how straightforward and forgiving the preparation is. I love that the falafel is baked instead of fried, which saves me from worrying about extra oil splatters and cleanup, while still achieving that satisfying crispness on the outside. The recipe makes a generous batch—22 falafel balls—which means there’s plenty to share or enjoy for leftovers, which always feels like a win. Whether I’m serving this for a weekend brunch, a weeknight dinner, or even a party where I want to impress guests without too much fuss, it always fits perfectly. This recipe not only stands out for its complex, layered flavors but also for being practical and crowd-pleasing every single time.
Ingredients You’ll Need
Let me walk you through the simple yet thoughtfully chosen ingredients that make this dish shine. Each one plays a crucial part in building the rich flavor, delightful texture, and beautiful color that make these falafel and vegan tzatziki truly memorable.
- Ground flaxseed meal: Acts as a perfect egg substitute to bind the falafel mixture together without overwhelming flavor.
- Organic tempeh (8-ounce block): The hearty base of the falafel, bringing protein and that unique fermented tang.
- Fresh cilantro, basil, and Italian flat-leaf parsley (each chopped): These herbs give the falafel bright, fresh herbaceous notes and color.
- Raw walnuts: Add a lovely crunch and earthy nuttiness that pairs beautifully with the tempeh.
- Olive oil: Used in cooking the aromatics and in the falafel mixture to enhance moisture and richness.
- Onion and garlic: Provide a savory depth when sautéed and intensified in the falafel.
- Almond flour or almond meal: Helps absorb moisture and keeps the falafel tender yet firm.
- Sesame seeds: Give a subtle nutty flavor and a pretty speckled texture.
- Spices (sea salt, black pepper, cayenne, cumin, coriander, turmeric): The perfect warm and zesty blend that elevates the falafel beyond ordinary.
- Baking soda: Adds lightness, helping the falafel puff up slightly when baked.
- Raw cashews (soaked): The creamy base for the vegan tzatziki, lending richness without dairy.
- Lite coconut milk: Adds silkiness to the tzatziki and helps blend the flavors smoothly.
- Lemon juice and apple cider vinegar: Provide bright acidity that balances the creamy tzatziki perfectly.
- Nutritional yeast, kosher salt, onion powder, garlic (for tzatziki): Bring savory, cheesy, and aromatic vibes to the dip.
- Fresh cucumber, dill, parsley, and mint: The cool, crisp veggies and herbs that make the tzatziki fresh and vibrant.
Directions
Step 1: Make the flax egg by mixing 1 tablespoon of ground flaxseed meal with 2 ½ tablespoons of warm water. Let it sit for 15 minutes so it thickens and becomes gel-like.
Step 2: Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper for easy cleanup and to prevent sticking.
Step 3: Heat a medium frying pan over medium heat with a little olive oil. Add the diced onion and cook for about 3 minutes until it starts to soften. Stir in the garlic and cook for another 1 to 2 minutes until golden and fragrant, then remove from heat.
Step 4: Using your hands, crumble the tempeh into small pieces but don’t worry about it being too fine; some texture is nice.
Step 5: Place the crumbled tempeh in a food processor and pulse until finely broken down but not mushy. Add the chopped cilantro, parsley, basil, and the raw walnuts, then pulse again until the mixture starts to come together.
Step 6: Add the cooked onion and garlic, flax egg, almond flour, 2 tablespoons of olive oil, sesame seeds, sea salt, black pepper to taste, cayenne, cumin, coriander, turmeric, and baking soda. Pulse the mixture until well combined and it sticks together when pressed.
Step 7: Transfer the falafel dough to the refrigerator and chill for 20 minutes. This resting time helps the mixture firm up so it’s easier to shape.
Step 8: Scoop heaping tablespoons of dough and roll into about 22 falafel balls. Arrange them spaced evenly on the prepared baking tray.
Step 9: Bake the falafel in the preheated oven for 20-22 minutes, turning them halfway through, until they are golden brown and crispy on all sides.
Step 10: Meanwhile, prepare the vegan tzatziki. Drain the soaked cashews and pat dry to remove any excess moisture. Place them in a high-speed blender or food processor along with lite coconut milk, lemon juice, apple cider vinegar, nutritional yeast, kosher salt, onion powder, and garlic.
Step 11: Blend on high until the mixture is completely smooth and creamy—this typically takes 1-2 minutes in a blender or 3-4 minutes in a food processor.
Step 12: Transfer the smooth dip into a serving bowl, then fold in the diced cucumber, chopped fresh dill, parsley, and mint. Stir gently to combine and adjust seasonings to taste.
Servings and Timing
This Tempeh & Walnut Falafel with Vegan Tzatziki Recipe makes about 22 falafel balls, which I find comfortably serves 4 to 6 people depending on your sides and appetite. The prep time is approximately 30 minutes including chopping, blending, and sautéing. You’ll need about 20 minutes for the falafel to chill in the fridge before shaping. Baking takes around 20 to 22 minutes. The vegan tzatziki comes together quickly in 10 minutes once the cashews are soaked, which is a necessary overnight or quick-soak process (about 1 hour in boiling water). Overall, the total active cooking and prep time is roughly 1 hour and 22 minutes if you include soaking time. This makes a wonderful recipe to plan for a weekend meal or to prep ahead for a special occasion.
How to Serve This Tempeh & Walnut Falafel with Vegan Tzatziki Recipe
When I serve these falafel balls, I love to keep things fresh and colorful to match their vibrant flavors. They are wonderful served warm right out of the oven atop a bed of fluffy couscous, fragrant basmati rice, or inside warm pita pockets with extra fresh veggies like sliced tomatoes, red onion, and crunchy lettuce. Drenching them with generous dollops of the vegan tzatziki makes the entire dish sing. For a Mediterranean-inspired spread, I sometimes add roasted red peppers, olives, and a simple salad with lemon-olive oil vinaigrette on the side.
Presentation-wise, garnishing with extra fresh herbs like parsley, dill, or mint brightens the plate and adds that “just picked” freshness. Wrapping a few falafel balls in flatbreads with tzatziki and some pickled vegetables makes for a fantastic handheld option that’s perfect for a casual lunch or picnic. I also sometimes dust the falafel lightly with smoked paprika for a splash of color when plating for guests.
For beverages, I find a crisp, light white wine such as Sauvignon Blanc or a sparkling rosé pairs beautifully with the herbal and nutty flavors. If you prefer non-alcoholic, a chilled sparkling water with a twist of lemon or a refreshing cucumber-mint lemonade complements the dish’s fresh notes wonderfully. This recipe works for many occasions—from a cozy weeknight meal to lively brunches, parties, or even as an impressive vegan appetizer for holiday gatherings. I like serving the falafel warm but the vegan tzatziki chilled for that perfect contrast of comforting warmth and cool creaminess.
Variations
One of the things I adore about this Tempeh & Walnut Falafel with Vegan Tzatziki Recipe is how adaptable it is. If you want to switch things up, you could substitute the walnuts with pecans or even pumpkin seeds for a different but equally delicious crunch. For those avoiding nuts, sunflower seeds or extra almond flour works well, though walnuts impart a lovely, characteristic texture I personally love.
If you’re following gluten-free guidelines, this recipe is naturally gluten-free as long as you use almond flour instead of any wheat-based flour or breadcrumbs. The almond flour also adds a nice nuttiness which compliments the tempeh well. For a soy allergy, tempeh would need to be swapped for chickpeas or mashed white beans, although that would move it closer to a traditional falafel style but still tasty in its own right.
To change up flavors, try adding a pinch of smoked paprika or sumac to the falafel mix for some smokey complexity. Cooking methods can also vary: while I love baking for convenience and health, frying the falafel in a little oil gives a crispier crust if you prefer the traditional texture. Alternatively, pan-searing small patties in olive oil creates a beautifully crunchy exterior with minimal oil. Feel free to experiment with the herbs in the tzatziki too—mint or dill can be dialed up or down based on your preference.
Storage and Reheating
Storing Leftovers
Once cooled, I store leftover falafel balls in airtight containers in the refrigerator. They keep well for up to 4 days without losing much of their texture or flavor. For the vegan tzatziki, I keep it chilled in a separate lidded container or jar, where it stays fresh for about 3 to 4 days. Keeping both components separated until serving helps maintain their individual flavors and textures at their best.
Freezing
This falafel freezes beautifully. I recommend placing the falafel balls on a baking sheet lined with parchment paper and freezing them in a single layer until solid (about 1 to 2 hours). After that, you can transfer them to a freezer-safe bag or airtight container. They will keep in the freezer for up to 3 months. For the vegan tzatziki, I don’t suggest freezing it because the texture can become grainy and the fresh herbs lose their vibrancy once thawed.
Reheating
To reheat falafel, I find the oven method works best to restore the crispy exterior. Simply preheat your oven to 350°F (175°C), place the falafel on a baking sheet, and warm for about 10-12 minutes until heated through. Avoid microwaving if you want to keep them crisp, as that can make the falafel soggy. The vegan tzatziki is best served chilled or at room temperature, so I recommend bringing it out of the fridge a little before serving rather than reheating.
FAQs
Can I use chickpeas instead of tempeh in this falafel?
Yes, you can swap tempeh for cooked chickpeas if you want a more traditional falafel base. Keep in mind the texture will be softer and the flavor slightly different since tempeh adds a nutty, fermented note, but chickpeas work well and keep it protein-rich and delicious.
Do I have to soak the cashews overnight for the tzatziki?
Not necessarily! While overnight soaking is ideal for a really creamy texture, you can do a quick soak by pouring boiling water over the cashews and letting them sit for 1 hour. This helps soften them sufficiently for smooth blending.
Is this recipe suitable for soy allergies?
The falafel contains tempeh, which is made from soy, so it’s not suitable if you have a soy allergy. You could substitute with mashed white beans or chickpeas instead, but this will change the texture and flavor somewhat.
Can I fry the falafel instead of baking them?
Absolutely! Frying will give a crispier outside and faster cooking time, but baking is my preferred method for less oil and easier cleanup. If frying, heat oil to medium-high and cook falafel balls for 3-4 minutes per side until golden and crisp.
How long can I expect leftovers to last?
Refrigerated falafel balls will last about 4 days in an airtight container. The vegan tzatziki can stay fresh for about 3-4 days, best kept chilled to maintain freshness and herb flavor.
Conclusion
I truly hope you enjoy making and savoring this Tempeh & Walnut Falafel with Vegan Tzatziki Recipe as much as I do. It’s a dish that feels both nourishing and indulgent, with layers of flavors and textures that never fail to delight me and my guests. Whether you’re new to falafel or a longtime lover, this recipe offers a fresh twist that’s packed with wholesome ingredients and vibrant taste—and I can’t wait for it to find a special place in your kitchen and on your table.
