Vegan Mediterranean Spiced Tempeh “Falafels”

These Vegan “Falafels” are made using Tempeh, which is made by fermenting cooked soy beans. Tempeh is a great choice as a replacement for meat because it’s high protein content and it’s mild nutty flavor that absorbs any other flavor in a short period of time. I love gyros and the main gyro I eat contains Falafels usually made with Chickpeas. I thought I could get a similar texture using Tempeh if I boiled it, processed it and then baked the end result. It turned out so perfectly! I had to share this recipe with all of you.

These Tempeh “Falafels” can be made rather quickly. Just add all the ingredients into a food processor, form the Falafels then arrange them on a parchment lined baking sheet and bake until crispy on the outside. Then you can add them to a Buddah Bowl or a Gyro with Red Onions, Cucumber and Tomato Slices. Top with either a vegan Tzatziki Sauce, Vegan Ranch Sauce or maybe even a Vegan Chipotle cream sauce. 

To Prepare the Tempeh

In a small pot add your Tempeh and cover with the vegetable stock. Bring to a boil, then reduce the heat to low and simmer for 12 minutes. 

Remove the boiled Tempeh from the pot and discard the vegetable stock. Transfer the Tempeh to a food processor and let it sit to cook about 5 minutes. 

To Prepare the Flax “Egg”

In a small bowl add the ground Flaxseed and spring water. Stir to combine. Set it aside and let it sit about 10 minutes to thicken. 

To Prepare the Spice Mix

Add all the spices to a bowl and set aside. 

To Prepare the Tempeh “Falafels”

Preheat the Oven to 375F and parchment line a large baking sheet, then set it aside. 

To the food processor add the chopped red bell pepper, sliced garlic, panko breadcrumbs, fresh parsley, flax egg and the bowl of spices.

Pulse until the texture is all Ground and mostly combined with no chunks. You may need to stop the processor, scrape the sides and continue pulsing some more. 

Using about 1 tablespoon of the mixture form mini balls, then flatten them and arrange them on the prepared baking sheet. 

Spray the tops with olive oil. Bake for 12 minutes. Remove from the oven, flip and spray the tops. Bake an additional 12 minutes.

Remove from the oven and serve and use in a Buddah Bowl, Wrap, Pita or snack on them and dip in some Vegan Ranch. Enjoy!

Print Recipe

Vegan Mediterranean Spiced Tempeh “Falafels”

These vegan Tempeh “Falafels” are crispy on the outside yet soft on the inside, full of flavor and super satisfying!

Course

Main Dish

Prep Time

15 minutes

Cook Time

35 minutes

Servings

Falafels {5 per serving}

Ingredients

For the Tempeh

• 8 ounces Tempeh
• 2 cups Vegetable Stock

For the Flax “Egg”

• 2 tablespoons Ground Flaxseed
• 4 tablespoons Spring Water

For My Spice Mix

• 1 teaspoon Sea Salt
• 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
• ½ teaspoon Ground Cumin
• ½ teaspoon Ground Coriander
• ¼ teaspoon Ground Ginger
• ¼ teaspoon Ground Cinnamon
• ¼ teaspoon Ground Black Pepper

For the Tempeh “Falafels”

• Tempeh boiled
• ½ Red Bell Pepper roughly chopped
• 3 Cloves Garlic sliced
• ¾ cup Panko Bread Crumbs
• 3 tablespoons Fresh Parsley
• 1 Flax Egg
• My Spice Mix

Course Main Dish Prep Time 15 minutes Cook Time 35 minutes Servings Falafels {5 per serving} Ingredients For the Tempeh 8 ounces Tempeh 2 cups Vegetable Stock For the Flax “Egg” 2 tablespoons Ground Flaxseed 4 tablespoons Spring Water For My Spice Mix 1 teaspoon Sea Salt 1 teaspoon Paprika 1 teaspoon Garlic Powder ½ teaspoon Ground Cumin ½ teaspoon Ground Coriander ¼ teaspoon Ground Ginger ¼ teaspoon Ground Cinnamon ¼ teaspoon Ground Black Pepper For the Tempeh “Falafels” Tempeh boiled ½ Red Bell Pepper roughly chopped 3 Cloves Garlic sliced ¾ cup Panko Bread Crumbs 3 tablespoons Fresh Parsley 1 Flax Egg My Spice Mix

Instructions

To Prepare the Tempeh

1. In a small pot add your Tempeh and cover with the vegetable stock. Bring to a boil, then reduce the heat to low and simmer for 12 minutes.
2. Remove the boiled Tempeh from the pot and discard the vegetable stock. Transfer the Tempeh to a food processor and let it sit to cook about 5 minutes.

To Prepare the Flax “Egg”

1. In a small bowl add the ground Flaxseed and spring water. Stir to combine. Set it aside and let it sit about 10 minutes to thicken.

To Prepare My Spice Mix

1. Add all the spices to a bowl and set aside.

To Prepare the Tempeh “Falafels”

1. Preheat the Oven to 375F and parchment line a large baking sheet, then set it aside.
2. To the food processor add the chopped red bell pepper, sliced garlic, panko breadcrumbs, fresh parsley, flax egg and the bowl of spices. Pulse until the texture is all Ground and mostly combined with no chunks. You may need to stop the processor, scrape the sides and continue pulsing some more.
3. Using about 1 tablespoon of the mixture form mini balls, then flatten them and arrange them on the prepared baking sheet.
4. Spray the tops with olive oil. Bake for 12 minutes. Remove from the oven, flip and spray the tops. Bake an additional 12 minutes. Remove from the oven and serve and use in a Buddah Bowl, Wrap/Pita or snack on them and dip in some Vegan Ranch. Enjoy!

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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