YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Creamy Tahini and Fresh Herb Salad
Enjoy a vibrant plate of crispy baked falafel, perfectly seasoned with cumin, coriander, and fresh herbs, served alongside a luxuriously creamy tahini sauce and a refreshing salad of mixed herbs. This dish delivers a satisfying blend of textures and flavors—from the crunchy exterior of the falafel to the smooth tang of the tahini and the brightness of the fresh herb salad. A light side of non-fat Greek yogurt adds an extra boost of protein and creaminess to complete this wholesome meal.
INGREDIENTS
1 cup Cooked Chickpeas (164g)
1/4 cup chopped Red Onion (40g)
1 clove Garlic, minced
1/4 cup Fresh Parsley
1/4 cup Fresh Cilantro
1 tsp Ground Cumin
1 tsp Ground Coriander
Pinch of Baking Soda
2 tbsp Tahini
1 tbsp Lemon Juice
1/2 cup Non-fat Greek Yogurt
1 cup Mixed Fresh Herbs Salad
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a food processor, combine the cooked chickpeas, red onion, garlic, parsley, cilantro, ground cumin, ground coriander, and baking soda. Pulse until a coarse, textured mixture forms, being careful not to overblend.
Form the mixture into small patties or balls (about 4-5 pieces) and place them evenly on the prepared baking sheet. Lightly spray or brush with a minimal amount of olive oil if desired.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the falafel pieces are crispy and golden.
While the falafel bakes, prepare the creamy tahini sauce by whisking together tahini, lemon juice, and a few tablespoons of water until a smooth, drizzleable consistency is reached. Taste and adjust seasoning if needed.
Toss the mixed fresh herbs (or salad greens) in a bowl as a refreshing side salad.
Plate the baked falafel with a generous drizzle of tahini sauce, and serve alongside a side of non-fat Greek yogurt for an extra protein boost.
Enjoy your vibrant, nutritious meal!