YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Lemon-Herb Tahini
Enjoy a vibrant, herbaceous falafel served with a zesty lemon-herb tahini drizzle. This recipe blends the creaminess of tender chickpeas with the lightness of egg whites and the brightness of fresh parsley and cilantro, all baked to a satisfying crisp. The warm spices and aromatic garlic deepen the flavor, while the tangy tahini sauce adds a luxurious finish, making it a delicious option for any meal.
INGREDIENTS
1.25 cups Cooked Chickpeas
1/4 cup Rolled Oats
3 large Egg Whites
1/4 cup Fresh Parsley, chopped
1/4 cup Fresh Cilantro, chopped
1/4 Small Onion, finely chopped
1 Garlic Clove, minced
Spices: Salt, Pepper, Cumin, Coriander (to taste)
1 tbsp Tahini
Juice of 1/2 Lemon
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a food processor, combine the cooked chickpeas, rolled oats, egg whites, parsley, cilantro, chopped onion, garlic, and a pinch each of salt, pepper, cumin, and coriander. Pulse until the mixture is well combined but still retains some texture.
Scoop the mixture into small patties or balls, pressing lightly to hold together.
Place the patties on the prepared baking sheet. Lightly spray or brush with a small amount of olive oil if desired for extra crispiness.
Bake in the oven for 20-25 minutes, flipping halfway through, until the falafel are golden and crispy on the outside.
While the falafel are baking, mix tahini with lemon juice, and a splash of water to achieve a smooth, drizzle-able consistency. Season with a pinch of salt if needed.
Once baked, remove the falafel from the oven and drizzle with the lemon-herb tahini sauce.
Serve warm, garnished with extra fresh herbs or a side salad if desired.