Sometimes it's hard to find vegan restaurants here in Spain, but there are some plant based Spanish dishes you can find easily like gazpacho, or spinach with chickpeas. There are also some non Spanish restaurants with vegan options and falafel is one of my favorite alternatives, I love it! It's usually served with raw veggies, pita bread and yogurt sauce. I missed the yogurt sauce, so I decided to make a vegan version and I'm in love with this recipe!
Homemade sauces are usually super easy to make and they're much healthier than store-bought, besides, you can use your favorite ingredients. I'll share you with you my baked falafel recipe next week, so yummy!
Tips:
- I used homemade coconut yogurt, but I also love homemade soy yogurt. Anyway, any other non-dairy yogurt is okay.
- Any non-refined oil will work (except maybe coconut oil because it can solidify), although I prefer to use extra virgin olive oil because it's the oil we use in the Mediterrean cuisine.
- If you prefer, you can add dried mint, but maybe you'll have to add more.
- Garlic powder can be easier to digest than fresh garlic.
Vegan Yogurt Sauce
Ingredients
- ½ cup vegan yogurt
- 1 tablespoon extra virgin olive oil
- 2 tablespoon lemon juice
- 1 teaspoon chopped fresh mint
- 2 cloves of garlic, finely chopped
- ½ teaspoon sea salt
- Pepper to taste
Instructions
- Mix all the ingredients in a bowl.
- Keep in the fridge for at least 30 minutes.
Nutrition
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog on Instagram (or any other social network).
Kirsty says
Can I freeze this recipe?
Iosune says
Hi Kirsty! Yes, you can freeze this recipe! Just make sure to store it in an airtight container or freezer-safe bag. Thaw it in the refrigerator before using it again. Enjoy!
Martin Dash says
Needed about twice the mint for me, and watering down slightly. A tsp at a time.
Went lovely with vegan kebab. Can also add 1/4 tsp or Dijon mustard for a bit of a kick.
Iosune says
Hi Martin! Thanks a lot for your comment. Have a nice day!
Leanne says
Made it, loved it! Had it over baked falafel and salad 🙂 so happy that I've found your blog!
Iosune says
Hi Leanne! Thanks a lot 🙂 I'm so glad you found us as well!!!
Carolin Kovac says
Delightful dip that paired well with my vegan oven roasted breaded zucchini medallions. Thank you so much.
Iosune says
Hi Carolin! Sounds amazing 🙂 So glad you liked it!
Arun kumar says
This looks so delicious! I’m definitely going to have to try this some time! love from india
Iosune says
Hi Arun! Thanks a lot 🙂
Arun kumar says
i like it and i wanna make it. thanks for the recipe keep up the work. love from india
Iosune says
Hi Arun! You're so welcome and thanks for your kind words 🙂
Nimo says
Thanks for the recipe!
Just wondering, how much yoghurt is "1 yoghurt"?
I'm from abroad and the soy yoghurt they sell here is about 500gr
Iosune says
Hi Nimo! It's 1/2 cup or 125 g 🙂
Olivia says
Hello from New Jersey, USA! Falafel is one of my absolute favorite dishes; I'd love to see how you make it, especially since it's baked! I hate frying! One of the things I'd like to figure out before fully transitioning to veganism is tzatziki sauce- that's actually what I thought this recipe was at first, but just a few tweaks and I think it could be done! I've never had a mint dressing, but it sounds great. I'll have to check out the homemade dairy-free yogurt recipes, too! I don't like to buy the processed kinds often, and sometimes they're hard to find while I'm away at college. Thank you for sharing!
Iosune says
Hi Olivia! I also hate frying, baked food is delicious and much healthier 😀 If you like Tzatziki you should give this recipe a try: http://simpleveganblog.com/vegan-tzatziki/ Thanks a lot for your comment!!!!