YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Lemon-Garlic Tahini
Enjoy these crispy baked falafel patties, perfectly spiced with cumin and coriander, paired with a luscious lemon-garlic tahini-yogurt sauce adorned with a sprinkle of hemp seeds. This dish delivers a satisfying crunch, a bright tang of lemon, and a balanced blend of textures and flavors that make it a versatile choice for breakfast, lunch, or dinner.
INGREDIENTS
1.25 cups canned chickpeas (drained)
0.5 cup chopped fresh parsley
0.25 cup chopped red onion
3 garlic cloves
1 tsp ground cumin
1 tsp ground coriander
0.5 tsp baking powder
0.5 tsp olive oil
1 tbsp tahini
1 tbsp lemon juice
0.5 cup low-fat Greek yogurt
1 tbsp hemp seeds
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a food processor, combine the chickpeas, parsley, red onion, and garlic cloves. Pulse until coarsely blended, ensuring some texture remains.
Add ground cumin, coriander, baking powder, salt, and pepper to the mixture. Drizzle in the olive oil and blend a few more pulses until just combined; avoid over-processing to maintain a rustic consistency.
Scoop the mixture into 4-5 small patties (falafel balls or patties) and place them evenly on the prepared baking sheet.
Bake for 20-25 minutes, flipping halfway through, until the falafel is crisp on the outside and firm on the inside.
While the falafel bakes, prepare the lemon-garlic tahini-yogurt sauce by whisking together tahini, lemon juice, Greek yogurt, and an extra minced garlic clove. If needed, add a bit of water to achieve a smooth, drizzling consistency. Stir in the hemp seeds and season with salt and pepper.
Once baked, serve the crispy falafel warm drizzled with the tangy sauce. Enjoy as a hearty lunch, dinner, or even a nutritious brunch option.