YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Lemon-Herb Tahini Sauce
Enjoy a delicious twist on a classic Middle Eastern favorite. These baked falafel patties are crafted with wholesome chickpeas blended with fresh herbs and spices, then baked to crispy perfection. Paired with a tangy lemon-herb tahini sauce, this meal is both vibrant and satisfying, providing a balanced burst of flavors in every bite.
INGREDIENTS
1 cup canned chickpeas (drained)
1/4 cup chickpea flour
1/4 cup chopped onion
2 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1/2 tsp salt
1/4 tsp baking powder
1 tbsp tahini
1 tbsp lemon juice
1/2 cup nonfat Greek yogurt
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a food processor, combine the drained chickpeas, chickpea flour, chopped onion, minced garlic, parsley, cilantro, ground cumin, salt, and baking powder. Pulse until the mixture is coarse but begins to bind together; avoid overprocessing to keep some texture.
Form the mixture into small patties or balls, then flatten slightly to form patties. Place them evenly spaced on the prepared baking sheet.
Bake the falafel patties in the preheated oven for about 20-25 minutes, flipping halfway through to ensure even crisping.
While the falafel bakes, prepare the lemon-herb tahini sauce by whisking together tahini, lemon juice, and nonfat Greek yogurt until smooth. Adjust seasoning if necessary.
Once the falafel are crispy and golden, remove from the oven. Serve them warm with the tangy lemon-herb tahini sauce drizzled over the top or as a side dip.