YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Lemon-Garlic Tahini Sauce
Savor these crispy baked falafel patties bursting with aromatic herbs and spices, served alongside a creamy, tangy lemon-garlic tahini sauce enhanced with a touch of nonfat Greek yogurt. This wholesome, plant-based dish offers a delightful crunch and vibrant flavors, perfect for a nourishing meal any time of day.
INGREDIENTS
1.4 cup cooked Chickpeas (≈230g)
1/4 cup Fresh Parsley
1/2 small Onion
2 Garlic Cloves (for falafel mix)
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
Salt & Pepper to taste
1 Tbsp Tahini
1/3 cup Nonfat Greek Yogurt
2 Tbsp Lemon Juice
1 Garlic Clove (for sauce)
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a food processor, combine the cooked chickpeas, fresh parsley, half onion, and 2 garlic cloves. Pulse until roughly blended; the mixture should still have some texture.
Add the ground cumin, ground coriander, salt, and pepper to the mixture. Pulse a few more times to incorporate the spices evenly.
Form the mixture into small patties (about 8-10 depending on desired size) and place them on the prepared baking sheet.
Bake the falafel patties in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden and crispy on the outside.
Meanwhile, prepare the lemon-garlic tahini sauce by mixing the tahini, nonfat Greek yogurt, lemon juice, and the garlic clove (minced) in a small bowl. Add a splash of water if needed to reach a smooth, drizzleable consistency, and season with a pinch of salt.
Once the falafel are done baking, remove them from the oven and serve warm with the lemon-garlic tahini sauce drizzled on top or on the side for dipping.