YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Lemon-Garlic Tahini Sauce
Enjoy a light, crispy baked falafel paired with a zesty lemon-garlic tahini sauce. The blend of spiced chickpeas, fresh herbs, and a creamy sauce creates a satisfying dish that’s perfect for any meal. Each bite is full of bright flavors and a delicate crunch, making this a nourishing way to meet your protein and calorie goals.
INGREDIENTS
1.5 cups Cooked Chickpeas
0.25 cup finely chopped Red Onion
2 Garlic Cloves
0.25 cup Fresh Parsley
1 tsp Ground Cumin
0.5 tsp Baking Powder
Olive Oil Spray
0.5 cup Nonfat Greek Yogurt
1 tsp Tahini
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly spray with olive oil.
In a food processor, combine the cooked chickpeas, finely chopped red onion, one garlic clove, fresh parsley, ground cumin, baking powder, and a pinch of salt and pepper. Pulse until the mixture is coarsely blended. Avoid overprocessing to retain texture.
Scoop the mixture and form small patties or balls, pressing them lightly to hold shape.
Place the falafel on the prepared baking sheet and lightly spray the tops with olive oil spray.
Bake for about 18-20 minutes, flipping halfway through, until the falafel are golden and crisp on the edges.
While baking, prepare the sauce by mixing the nonfat Greek yogurt, tahini, lemon juice, and the remaining minced garlic in a small bowl. Season with salt and pepper to taste.
Once baked, serve the falafel warm with a generous drizzle of the lemon-garlic tahini sauce.