Sundried Tomato Falafel with Cucumber Dill Cashew Tzatziki

From the article: Moringa, The Miracle Tree

Sundried Tomato Falafel with Cucumber Dill Cashew Tzatziki

Serves 8

Falafel Ingredients

  • 1 cup roughly chopped carrots
  • 1½ cups pumpkin seeds, soaked
  • 1 cup sundried tomatoes, soaked
  • ¼ cup ground flax seed
  • 1 clove garlic
  • ½ Tbsp. moringa powder
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. pink Himalayan salt
  • ⅛ tsp. red pepper flakes, plus more to taste
  • 3 Tbsp. finely diced yellow onion
  • 1 Tbsp. finely chopped cilantro
  • ¼ cup sesame seeds (roll by hand)

Cucumber Dill Cashew Tzatziki

Cashew Cream Ingredients

  • 1 cup raw cashews, soaked overnight and drained
  • ½ cup water
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. apple cider vinegar
  • pinch of pink Himalayan salt, to taste


  • ¼ cup cucumber, finely chopped
  • ¼ cup fresh dill
  • 1-2 tsp. moringa powder
  • 2 cloves fresh garlic, chopped


To make the falafel, process the carrots to a paste-like consistency in a food processor. Add the pumpkin seeds, flax seeds, onion, cumin, coriander, pink salt and pepper flakes. Process until well combined. Add the onion and cilantro and pulse until well combined. (You’ll need to intermittently scrape the sides down into the food processor with a spatula). Transfer the ingredients to a mixing bowl and stir in the sesame seeds until well combined. Scoop out batter and roll into balls. Place the balls onto dehydrator grates and dehydrate for 4 to 6 hours, depending on how moist you prefer the inside to be. The longer you dehydrate, the crisper the outside will be.

To make the Tzatziki, first make cashew cream by blending the soaked cashews, water, lemon juice and apple cider vinegar in the blender on high until very creamy. Finely dice cucumber, garlic and dill, mix into the cashew cream by hand. Add a pinch more salt to taste.

Cashew cream without the cucumber, garlic and dill makes a great cashew cream base for many creamy dressings and sauces. Try mixing it with cilantro and chipotle chili powder or finely diced ginger, garlic and lime juice.

To make it a salad, serve falafels with tzatziki, raw unpasteurized sauerkraut, sliced bell pepper, green onion, a few sundried olives and shredded Romaine lettuce tossed in organic extra virgin olive oil and za’atar spice.

Nutrition facts per serving (including Cashew Cream): Calories 392; protein 32g; fat 29g; carbs 18g.

Click to view the Moringa, The Miracle Tree article.

Support Local Media

Since 1991, IMPACT Magazine has produced freely distributed award-winning editorial content, including departments on fitness, health, nutrition, food, training, sports medicine, travel and features on the top athletes across the country.

Why Your Support Matters

IMPACT Magazine has kept its publication free and available to readers for 30 years. We believe that everyone deserves access to quality, credible health and fitness content to live their healthiest and best lives. We pride ourselves on delivering the best editorial from the best experts in their fields along with supporting both local and national brands that align with our core values.

We are independently owned and operated and support local fitness and health professionals, writers, photographers, designers and artists.

Please consider supporting IMPACT Magazine by making a donation of any amount via PayPal below. Your donations will help us continue to make an IMPACT into the future!

Impact Magazine DonationsDonate to Impact Magazine