YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Lemon-Garlic Tahini
Enjoy these crisp, golden baked falafel patties bursting with fragrant herbs and spices, paired with a zesty lemon-garlic tahini sauce enhanced by a touch of creamy non-fat Greek yogurt. This wholesome dish offers satisfying crunch and fresh flavors, making it perfect for any meal of the day.
INGREDIENTS
1.5 cups Chickpeas (canned, no salt added)
0.5 cup Fresh Parsley
0.25 cup Red Onion
2 garlic cloves (for falafel mix)
0.5 tsp Ground Cumin
0.25 tsp Baking Powder
1 tbsp Tahini Paste
Juice of 0.5 Lemon
1 garlic clove (for sauce)
0.33 cup Non-Fat Greek Yogurt
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a food processor, combine the chickpeas, fresh parsley, red onion, and 2 garlic cloves. Pulse until the mixture is coarsely blended, ensuring there are still some small texture bits.
Add the ground cumin, baking powder, salt, and pepper to taste. Pulse a few more times to evenly incorporate the spices.
Form the mixture into small patties or balls (about 8-10 pieces) and place them on the prepared baking sheet.
Bake the falafel in the preheated oven for 20-25 minutes, flipping halfway through, until they are lightly browned and crispy on the outside.
While the falafel bakes, prepare the lemon-garlic tahini sauce. In a small bowl, whisk together the tahini paste, lemon juice, 1 garlic clove (minced), and non-fat Greek yogurt. Add a splash of water to achieve a smooth, drizzling consistency and season with a pinch of salt.
Once the falafel are done, remove them from the oven and let cool slightly. Drizzle or serve the lemon-garlic tahini sauce on the side for dipping.
Enjoy your crispy baked falafel as a hearty meal for breakfast, lunch, or dinner!