YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Creamy Tahini and Fresh Herb Salad
Enjoy a vibrant and satisfying twist on classic falafel. These crispy baked chickpea patties are boosted with a touch of pea protein and a delicate egg white binder, then drizzled with a silky tahini lemon sauce. Served alongside a refreshing herb salad, this dish offers wonderful textures and bold, aromatic flavors that make every bite both nutritious and delicious.
INGREDIENTS
1 cup canned chickpeas (drained)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
2 cloves garlic
2 tablespoons whole wheat flour
1/2 scoop pea protein powder (~10g protein)
1 egg white
1/2 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon tahini
1 tablespoon lemon juice
1 cup mixed fresh herbs and salad greens
1/4 cup sliced cucumber
PREPARATION
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a food processor, combine the chickpeas, parsley, cilantro, red onion, garlic, whole wheat flour, pea protein powder, egg white, baking powder, cumin, and coriander. Process until the mixture is coarse but well combined – you want some texture.
Form the mixture into small patties (about 3-4 cm in diameter) and place them on the prepared baking sheet.
Bake for 20-25 minutes, flipping halfway through, until the falafel patties are firm and lightly crisp on the edges.
While the falafel bakes, prepare the creamy tahini sauce. In a small bowl, whisk together the tahini and lemon juice, adding a few teaspoons of water at a time until a smooth, creamy consistency is achieved.
Toss the mixed greens and cucumber slices gently with any extra herbs you have on hand to create a fresh salad.
Plate the baked falafel with a drizzle of the creamy tahini sauce over the top and serve alongside the fresh herb salad.