Tempeh & Walnut Falafel with Vegan Tzatziki Sauce - alive magazine

Ingredients

• 8 oz organic tempeh, crumbled
• 1/3 cup cilantro, chopped
• 1/4 cup Italian flat-leaf parsley, chopped
• 1/3 cup fresh basil, chopped
• 2/3 cup raw walnuts
• 1 small onion, diced and lightly cooked
• 4 garlic cloves
• 3 Tbsp almond flour or almond meal
• 2 Tbsp avocado oil (or oil of choice)
• 1 flax egg (see tipbox)
• 2 Tbsp sesame seeds
• 1/2 tsp salt
• Freshly cracked black pepper, to taste
• 1/2 tsp cayenne pepper
• 1 tsp ground cumin
• 1/4 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp baking soda
• 1 cup raw cashews, soaked in water for 8 hours (or quick soaked in boiling water for 2 hours)
• 2/3 cup canned light coconut milk
• 3 Tbsp lemon juice
• 1 1/2 Tbsp apple cider vinegar
• 2 tsp nutritional yeast
• 1/2 tsp kosher salt
• 1/2 tsp onion powder
• 2 garlic cloves, chopped
• 1/2 cucumber, diced
• 1/4 cup fresh dill, chopped
• 3 Tbsp fresh parsley, chopped
• 2 Tbsp fresh mint, chopped