Tempeh Falafel

Chickpea Tempeh Falafel

Welcome to Recipe #1 of How to Cook Tempeh. This is a very simple take on a traditional Mediterranean dish that I love, falafel, using Chickpea Tempeh rather than chickpeas.

Being a fermented food, tempeh, is easily digested and a good source of gut loving probiotics.   The addition of the Mint Yogurt makes it absolutely mouth watering and a super healthy dish that can be loved by all, children included.
Servings 2 people
Calories 340kcal


  • 300 g tempeh cut in 1-inch squares (or 1 can of chickpeas)
  • 1/3 cup cilantro chopped
  • 1/4 cup parsley chopped
  • 1 small onion diced
  • 3 garlic cloves chopped
  • 1 tsp sea salt
  • freshly cracked black pepper
  • 1 tsp cumin
  • 1 tsp ground coriander


  • Preheat the oven to 170 °C (350 °F). Line a baking tray with parchment paper.
  • Put all ingredients in a food processor and pulse until a dough starts forming
  • Shape falafels and put on baking tray. Sprinkle with sesame seeds
  • Bake for 20 minutes
  • Serve with mint yoghurt (recipe below)

Mini Yoghurt

Servings 2 people
Calories 111kcal


  • 200 g coconut yogurt
  • 1 lime juice
  • 2 tbsp mint chopped
  • Salt to taste


  • Place into a mixing bowl and gently combine

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