* 2 cups dry chickpeas * 1/2 tsp baking soda * 1 cup cooked brown rice * 1 cup parsley * 1 cup shredded carrots * 1/2 cup spring onions * 2 tsp dried dill * 1 tbsp coriander powder * 1 tbsp cumin powder * 1/2 tbsp black pepper * 2 tbsp sesame seeds * 1 tsp chili powder or flakes * 1 tsp baking powder * 1 tbsp onion and garlic powder * 2 tbsp lemon juice * salt * oil for frying
**Vegan Tzatziki**
* 300 g silken tofu * 1/2 japanese cucumber * 1 tsp dill * 2 tsp garlic powder * 1.5 tbsp lemon juice * 1/4 tsp black pepper * salt
### Instructions
1. Soak your chickpeas in double the amount of water and let it sit for 18 to 24 hours. 2. Grate your cucumber before preparing the falafels and add some salt. 3. Rinse and drain the chickpeas. Add to a food processor and pulse until they are blended to coarse grains. 4. Blend your carrots, parsley, brown rice and spring onions separately. 5. Combine the mixture with the chickpea mixture. Add all of your spices and give them a good mix until well combined. 6. Form small balls with your hand of around 1.5cm in diameter and press them gently to flatten them. 7. Add oil to a pan and wait for it to heat up. Lower your patties in the oil to fry them. After a few minutes, flip them until they fried to a nice brown colour. 8. Take them off the heat and place on a tissue to drain the excess oil. 9. Drain the excess water from your cucumber and pat with a dry towel. 10. Combine your ingredients needed for the Vegan Tzatziki. Add the grated cucumber and give it a good mix. 11. Serve falafels with Vegan Tzatziki and roasted green peppers (I used shishito peppers) Enjoy!
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### Ingredients
* 2 cups dry chickpeas
* 1/2 tsp baking soda
* 1 cup cooked brown rice
* 1 cup parsley
* 1 cup shredded carrots
* 1/2 cup spring onions
* 2 tsp dried dill
* 1 tbsp coriander powder
* 1 tbsp cumin powder
* 1/2 tbsp black pepper
* 2 tbsp sesame seeds
* 1 tsp chili powder or flakes
* 1 tsp baking powder
* 1 tbsp onion and garlic powder
* 2 tbsp lemon juice
* salt
* oil for frying
**Vegan Tzatziki**
* 300 g silken tofu
* 1/2 japanese cucumber
* 1 tsp dill
* 2 tsp garlic powder
* 1.5 tbsp lemon juice
* 1/4 tsp black pepper
* salt
### Instructions
1. Soak your chickpeas in double the amount of water and let it sit for 18 to 24 hours.
2. Grate your cucumber before preparing the falafels and add some salt.
3. Rinse and drain the chickpeas. Add to a food processor and pulse until they are blended to coarse grains.
4. Blend your carrots, parsley, brown rice and spring onions separately.
5. Combine the mixture with the chickpea mixture. Add all of your spices and give them a good mix until well combined.
6. Form small balls with your hand of around 1.5cm in diameter and press them gently to flatten them.
7. Add oil to a pan and wait for it to heat up. Lower your patties in the oil to fry them. After a few minutes, flip them until they fried to a nice brown colour.
8. Take them off the heat and place on a tissue to drain the excess oil.
9. Drain the excess water from your cucumber and pat with a dry towel.
10. Combine your ingredients needed for the Vegan Tzatziki. Add the grated cucumber and give it a good mix.
11. Serve falafels with Vegan Tzatziki and roasted green peppers (I used shishito peppers) Enjoy!
[Source](https://browngirlveganeats.com/easy-vegan-falafels-freezer-friendly/)
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