Crispy Baked Falafel with Lemon-Herb Tahini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Falafel with Lemon-Herb Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Baked Falafel with Lemon-Herb Tahini

Enjoy a vibrant, crispy baked falafel paired with a zesty lemon-herb tahini sauce and a cool side of nonfat Greek yogurt. These golden, spiced chickpea patties are baked to perfection and bursting with fresh herbs, making them an ideal light yet satisfying meal for breakfast, lunch, or dinner.

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NUTRITION

591kcal
Protein
35g
Fat
19g
Carbs
75.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas (drained)

1/4 cup chopped onion

2 cloves garlic, minced

1/4 cup fresh parsley

1/4 cup fresh cilantro

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp baking powder

1 tsp olive oil (plus extra for brushing)

1 tbsp tahini

2 tbsp fresh lemon juice

1 garlic clove (for sauce)

1/2 cup nonfat Greek yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a food processor, combine the canned chickpeas, chopped onion, 2 cloves minced garlic, parsley, cilantro, ground cumin, ground coriander, and baking powder. Pulse until the mixture is coarsely blended but not completely smooth.

  • 3

    Form the mixture into small patties or balls, about the size of a golf ball. Place them on the prepared baking sheet.

  • 4

    Lightly brush or spray the falafel with olive oil to help achieve a crispy exterior.

  • 5

    Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the falafel are golden and firm.

  • 6

    Meanwhile, prepare the lemon-herb tahini sauce by whisking together tahini, lemon juice, the garlic clove (minced), and a splash of water until smooth. Adjust seasoning with salt if needed.

  • 7

    Serve the baked falafel with a drizzle of lemon-herb tahini sauce and a side of nonfat Greek yogurt for a refreshing boost of protein. Enjoy your meal!

Crispy Baked Falafel with Lemon-Herb Tahini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Falafel with Lemon-Herb Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Baked Falafel with Lemon-Herb Tahini

Enjoy a vibrant, crispy baked falafel paired with a zesty lemon-herb tahini sauce and a cool side of nonfat Greek yogurt. These golden, spiced chickpea patties are baked to perfection and bursting with fresh herbs, making them an ideal light yet satisfying meal for breakfast, lunch, or dinner.

NUTRITION

591kcal
Protein
35g
Fat
19g
Carbs
75.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas (drained)

1/4 cup chopped onion

2 cloves garlic, minced

1/4 cup fresh parsley

1/4 cup fresh cilantro

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp baking powder

1 tsp olive oil (plus extra for brushing)

1 tbsp tahini

2 tbsp fresh lemon juice

1 garlic clove (for sauce)

1/2 cup nonfat Greek yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a food processor, combine the canned chickpeas, chopped onion, 2 cloves minced garlic, parsley, cilantro, ground cumin, ground coriander, and baking powder. Pulse until the mixture is coarsely blended but not completely smooth.

  • 3

    Form the mixture into small patties or balls, about the size of a golf ball. Place them on the prepared baking sheet.

  • 4

    Lightly brush or spray the falafel with olive oil to help achieve a crispy exterior.

  • 5

    Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the falafel are golden and firm.

  • 6

    Meanwhile, prepare the lemon-herb tahini sauce by whisking together tahini, lemon juice, the garlic clove (minced), and a splash of water until smooth. Adjust seasoning with salt if needed.

  • 7

    Serve the baked falafel with a drizzle of lemon-herb tahini sauce and a side of nonfat Greek yogurt for a refreshing boost of protein. Enjoy your meal!