YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Lemon-Garlic Tahini
Enjoy a modern twist on traditional falafel with this protein-boosted version. The crispy baked patties bring together blended chickpeas, egg whites, and pea protein powder, spiced with fragrant garlic, onions, and fresh herbs. Paired with a tangy lemon-garlic tahini sauce, every bite offers a delightful crunch, zesty brightness, and a hearty dose of protein—perfect for a balanced meal at any time of the day.
INGREDIENTS
1 cup cooked Chickpeas (164g)
5 large Egg Whites (150g)
1 scoop Pea Protein Powder (30g)
1 tbsp Tahini (15g)
3 tbsp Fresh Parsley, chopped
3 tbsp Fresh Cilantro, chopped
2 cloves Garlic
1 small Onion (70g)
1 tsp Ground Cumin
1 tsp Ground Coriander
Salt & Pepper, to taste
2 tbsp Lemon Juice
2 tbsp Water
PREPARATION
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a food processor, combine the cooked chickpeas, egg whites, pea protein powder, garlic, onion, parsley, cilantro, ground cumin, ground coriander, salt, and pepper. Process until the mixture is blended but still retains some texture.
Scoop the mixture into small patties or balls, flattening them slightly to form falafel shapes.
Place the falafel on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until the outsides are crispy and golden.
While the falafel is baking, prepare the lemon-garlic tahini sauce by whisking together tahini, lemon juice, water, and a small pinch of salt. Adjust the consistency with additional water if necessary.
Remove the falafel from the oven and serve warm with the lemon-garlic tahini sauce drizzled over the top.