YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Creamy Tahini Sauce and Fresh Herb Salad
Enjoy a vibrant plate of crispy baked falafel paired with a luscious, tangy tahini sauce and a refreshing herb salad accented with cool Greek yogurt. This dish brings together a medley of aromatic herbs and spices, delivering a satisfying crunch and bright, zesty notes that make it perfect for any meal.
INGREDIENTS
1 cup Chickpeas
1/4 cup chopped Red Onion
2 Garlic cloves
1/4 cup chopped Fresh Parsley
1/4 cup chopped Fresh Cilantro
1 tsp Ground Cumin
1 tsp Olive Oil
2 tbsp Tahini
2 tbsp Lemon Juice
1/2 cup Nonfat Greek Yogurt
1/2 cup diced Cucumber
1/2 cup halved Cherry Tomatoes
1/4 cup chopped Fresh Mint
PREPARATION
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a food processor, combine the chickpeas, red onion, garlic, parsley, cilantro, ground cumin, and olive oil. Pulse until the mixture is coarse but holds together; avoid over-processing to retain texture.
Form the mixture into small patties or balls, about the size of a walnut, and place them on the prepared baking sheet. Lightly spray or brush the tops with a bit more olive oil if desired.
Bake the falafel for 20-25 minutes, flipping halfway through until they become crispy and golden on the outside.
While the falafel is baking, prepare the creamy tahini sauce by mixing tahini with lemon juice in a small bowl. If the sauce is too thick, add a teaspoon of water at a time until a smooth consistency is reached.
For the fresh herb salad, in a medium bowl combine the nonfat Greek yogurt, diced cucumber, cherry tomatoes, and chopped mint. Toss gently to mix.
Once the falafel is baked, serve them warm topped with a drizzle of tahini sauce alongside the vibrant herb salad.