YOUR SOLIN GENERATED RECIPE
Crispy Falafel with Fresh Herb Salad and Creamy Tahini Dressing
Enjoy a vibrant plate of crispy baked falafel paired with a refreshing herb salad and a luscious, tangy tahini dressing. The warm, spiced chickpea patties meld beautifully with the cool crunch of fresh vegetables and the creamy zing of the yogurt-tahini sauce, creating a satisfying and wholesome meal perfect for any time of day.
INGREDIENTS
1/2 cup canned chickpeas (drained)
1 large egg white
1 garlic clove
1/2 tsp cumin powder
1/4 cup chopped fresh parsley
1 cup mixed fresh herbs (parsley, cilantro, mint)
1/4 cup diced cucumber
1/4 cup halved cherry tomatoes
1 tbsp thinly sliced red onion
2/3 cup nonfat Greek yogurt
1 tbsp tahini
1 tbsp lemon juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a food processor, combine the drained chickpeas, egg white, garlic, cumin, and chopped parsley. Pulse until the mixture is well blended but still retains some texture.
Form the mixture into small patties or balls. Place them on the prepared baking sheet.
Bake the falafel for 20-25 minutes, flipping halfway through to ensure both sides become crispy and lightly golden.
While the falafel bakes, prepare the fresh herb salad by combining the mixed herbs, diced cucumber, cherry tomatoes, and red onion in a bowl.
In a separate bowl, whisk together the nonfat Greek yogurt, tahini, and lemon juice. Adjust seasoning with salt and a pinch of garlic powder if desired.
Once the falafel is done, serve it warm atop the herb salad and drizzle generously with the creamy tahini dressing.
Enjoy your nutrient-packed, flavorful meal!