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Cranberry Falafel Burgers with Garlic Tahini “Yogurt” Sauce


  • 1 can chickpeas (drained and rinsed)
  • 1/2 cup oats
  • 1 cup chopped opo squash (alternatively you can use zucchini)
  • 1 tsp basil (I used partially dried, but you can use fresh also)
  • 2 tbsp vegan ricotta cheese (see recipe below)
  • 1 tbsp minced garlic
  • 1 tbsp lemon juice
  • 1/2 cup dried cranberries
  • 1/2 tsp salt pinch pepper
  • OTHER:
  • buns
  • arugula
  • garlic tahini yogurt sauce (see below)
  • 2 cups slivered blanched almonds
  • 3 tbsp nutritional yeast
  • 3 tbsp lemon juice
  • 3/4 tsp salt
  • 1/23/4 cup water
  • 1/4 tsp garlic powder
  • 5.3 oz cup vegan yogurt (greek style)
  • 2 tsp minced garlic
  • 1/4 cup tahini
  • 1 tbsp lemon juice
  • 1/41/2 tsp cumin (adjust according to taste preference)
  • water to thin (if desired)
  • 1 tsp dragon fruit powder


  1. Preheat your oven to 375 degrees F In your food processor or blender, make your vegan ricotta. Blend until smooth and creamy. Transfer to a glass container * This is great kept in the fridge for use with other recipes, on a bagel, or used as dip!
  2. Next, place all the falafel ingredients in the same food processor/blender and blend until well combined Form the mixture into patties and place on a parchment-lined baking sheet. Bake for about 20 minutes, flipping once halfway
  3. While your falafel is baking, make your tahini garlic sauce by whisking all the ingredients together in a small bowl (or you can alternatively blend it) I like to slightly grill my bun, you can alternatively place it in your oven for a bit too
  4. Assemble your burger and devour! Store leftover patties and sauce in the fridge.