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!
Servings Prep Time
20-25Falafels {5 per serving} 15minutes
Cook Time
Servings Prep Time
20-25Falafels {5 per serving} 15minutes
Cook Time
For the Tempeh
For the Flax “Egg”
For My Spice Mix
For the Tempeh “Falafels”
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!