YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Lemon-Garlic Tahini
Enjoy a crisp and flavorful take on falafel baked to perfection and drizzled with a zesty lemon-garlic tahini sauce. Paired with a cooling dollop of nonfat Greek yogurt, this dish delivers aromatic herbs and spices that bring both a satisfying crunch and a boost of protein to your meal.
INGREDIENTS
1.5 cups cooked Chickpeas
1 tablespoon Tahini
0.5 cup Nonfat Greek Yogurt
0.25 medium Red Onion
2 cloves Garlic
0.25 cup Fresh Parsley
0.25 cup Fresh Cilantro
0.5 teaspoon Ground Cumin
0.5 teaspoon Ground Coriander
2 tablespoons Lemon Juice
Olive Oil Spray
Salt to taste
PREPARATION
Preheat your oven to 375°F and line a baking sheet with parchment paper. Lightly spray with olive oil.
In a food processor, combine the chickpeas, red onion, garlic, parsley, cilantro, ground cumin, ground coriander, and a pinch of salt. Pulse until the mixture is coarsely combined but not completely smooth - you want some texture.
Form 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, turning once halfway through, until the falafel are crisp on the outside.
Meanwhile, prepare the lemon-garlic tahini sauce by whisking together the tahini, lemon juice, and a small pinch of salt. If the sauce is too thick, you can add a teaspoon of water to reach your desired consistency.
Once baked, serve the crispy falafel drizzled with the lemon-garlic tahini sauce and a side dollop of nonfat Greek yogurt for an extra protein boost.
Enjoy this versatile dish for breakfast, lunch, or dinner while meeting your nutritional goals.