Vegan MoFo VIII, Day 29: Falafelogs with Cucumber Relish

Falafelogs with Cucumber Relish from Going Vegan (page 108)

Am I the only one who thinks falafels are the WRONG shape to put in a pita?  Screw tradition and make your falafels into wieners.  I mean, Oktoberfest, am I right?  This recipe is packed full of flavor, is soy free, nut free, and has no added oil or sugar.  If that's your jam, cool!  If not, trust me, this recipe is still yummers.  Come on guys, you think this girl was going to write an oil free, sugar free recipe that didn't pass the Joni-loves-to-add-Earth-Balance-or-Vegenaise-to-everything test?


Today's recipe is from the brand spankin' new Going Vegan: The Complete Guide to Making a Healthy Transition to a Plant-Based Lifestyle.  This book just came out in August, so I really should be pushing it harder than I have been. So, try this recipe, and any of the others that have been posted here on the blog, then head on over to your favorite bookseller and pick one up for a friend who has been thinking about making the switch. Or give one to your family member that always asks you where you get your protein. Or to you best friend's brother who always makes jokes about how your tofu sandwich would be better with a few slices of bacon added to it. (If he reads the story of Sophie the pig who lives at farm sanctuary and still wants bacon, then he really is heartless!) Answers to all of those questions and more, plus recipes for those who want to cure what ails them through food, and those who just want to stop killing and torturing other living beings all for the sake of a tasty meal.  Thanks.  I owe ya one.

Falafelogs with Cucumber Relish
• Soy free
• Nut free
• No added oil
• No added sugar
This dish is like a falafel hot dog! These logs are fun to make, and they’re easy, too. The parsley and cilantro add a bright, fresh flavor.


For Falafelogs:
1 can (15 ounces, or 425 g) chickpeas, drained and rinsed, or 1 3/4 cups (TK) cooked chickpeas
1 cup (160 g) diced yellow onion (about 1/2 large onion)
1 Roma tomato, roughly chopped (about 1/3 cup)
1 ounce (28 g) fresh parsley (about 1 cup fresh leaves)
1/2 ounce (14 g) fresh cilantro (about 1/3 cup fresh leaves)
2 to 4 large garlic cloves, to taste
1/2 cup (60 g) chickpea flour
1/2 cup (72 g) vital wheat gluten flour
1 tablespoon (15 ml) lemon juice
1 teaspoon salt, or to taste
1 teaspoon baking powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper


For Cucumber Relish:
1/2 cup (128 g) tahini (See “Veggie Bite” below.)
1/4 cup (60 ml) lemon juice
3 to 4 large cloves garlic, to taste
2 teaspoons dried dill or 2 tablespoons (7 g) fresh dill
1 medium cucumber, seeded and diced (about 1 1/2 cups)
2 Roma tomatoes, seeded and diced (about 2/3 cup)
1 tablespoon (1 g) fresh chopped cilantro
1 tablespoon (1 g) fresh chopped parsley
Salt, to taste
Ground black pepper, to taste
6 to 8 pitas


To make the falafelogs: Add log ingredients to a food processor and process until a loose dough forms. (It should be the consistency of peanut butter.)
Transfer mixture to a bowl, cover, and chill 20 to 30 minutes in the refrigerator. (This step allows the gluten to develop.)
Preheat oven to 350°F (180°C, or gas mark 4). Line a rimmed baking sheet with parchment or reusable silicone baking mat.
Scoop about 1/3 cup (3 1/2 ounces, or 100 g) dough and form into a log shape about 6- to 7-inches long by 1 1/2-inches wide (15 to 17-cm long x 4-cm wide). (The dough is very soft, and you may need to form the log right on the baking sheet. Don't worry, they will firm up when baked.)
Repeat until all of the dough is used. Bake 20 minutes, flip, and bake 20 minutes, or until exterior is firm and browned. (They might look dry, but the inside will be nice and soft.)
Meanwhile, prepare the Cucumber Relish.
To make the relish: Into a blender, pour tahini, lemon juice, and garlic. Purée until smooth. (The lemon juice will curdle the tahini (similar to buttermilk), resulting in an airy, fluffy-like mixture.)
Remove mixture from the blender and place in a mixing bowl. Fold in dill, cucumber, tomatoes, cilantro, and parsley. Season to taste with salt and pepper. Chill until ready to serve.
Assemble the pitas by placing the Falafelog in the center and topping with a liberal amount of relish.


Yield: 6 to 8 servings

Veggie Bite
Tahinis vary in texture and thickness, from very liquidy to very thick. This measure assumes you’re using a more liquid tahini. If yours is very thick, you may need to thin it out with water or vegetable broth to reach the consistency of a pourable milkshake. You want a total of 1/2 cup (120 ml), so adjust tahini amount as needed. You can make the logs gluten free by substituting chickpea flour for the vital wheat gluten flour. The logs may be a little more fragile, but they will still taste great!