YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Lemon-Garlic Tahini
Enjoy these crispy baked falafels that boast a perfect blend of chickpeas, rolled oats, and fresh herbs, baked to golden perfection and served with a zesty lemon-garlic tahini sauce and a cool dollop of nonfat Greek yogurt. This vibrant dish offers satisfying texture and bright, herbaceous flavors, making it a wholesome, protein-rich option for any meal.
INGREDIENTS
1.25 cups Chickpeas, drained and rinsed
1/4 cup Rolled Oats
1/4 cup Fresh Parsley, chopped
1/4 cup Fresh Cilantro, chopped
1 Garlic clove
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tbsp Tahini
1 tbsp Lemon Juice
1 Garlic clove (for sauce)
1/2 cup Nonfat Greek Yogurt
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a food processor, combine the chickpeas, rolled oats, parsley, cilantro, and a garlic clove. Pulse until the mixture is coarse but holds together.
Add the ground cumin, ground coriander, salt, and pepper. Pulse a few more times to incorporate the spices without over-processing.
Shape the mixture into small patties or balls, about the size of a golf ball, and place them on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the falafel are crispy and golden brown.
While the falafel bake, prepare the lemon-garlic tahini sauce by whisking together tahini, lemon juice, and the extra crushed garlic. Add a splash of water if needed to achieve a smooth, drizzable consistency.
To serve, place the baked falafel on a plate, drizzle with the lemon-garlic tahini sauce, and add a dollop of nonfat Greek yogurt on the side or on top.
Enjoy your protein-packed, flavorful falafel meal as a satisfying breakfast, lunch, or dinner.