YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Creamy Tahini Drizzle and Fresh Herb Salad
Enjoy a wholesome twist on traditional falafel with this crispy baked version, perfectly paired with a velvety tahini drizzle and a bright, fresh herb salad. The combination of earthy chickpeas and aromatic herbs delivers a satisfying crunch and a burst of flavor, making it an ideal balanced meal any time of day.
INGREDIENTS
170g cooked chickpeas (≈¾ cup)
2 Tbsp chickpea flour
¼ cup chopped yellow onion
2 minced garlic cloves
½ tsp baking powder
¼ cup fresh parsley
¼ cup fresh cilantro
1 Tbsp tahini
1 Tbsp fresh lemon juice
1 tsp olive oil
¾ cup nonfat Greek yogurt
½ cup sliced cucumber
½ cup diced tomato
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a food processor, combine the cooked chickpeas, chickpea flour, chopped onion, minced garlic, baking powder, parsley, and cilantro. Pulse until a coarse, slightly chunky mixture forms; do not over-process.
Scoop the mixture into small patties or balls and place them on the prepared baking sheet.
Lightly spray or brush the falafel with a small amount of olive oil to help with browning.
Bake in the preheated oven for 18-22 minutes, flipping halfway through until the falafel are golden and crispy on the outside.
While the falafel bakes, prepare the tahini drizzle by combining tahini and fresh lemon juice. If the mixture is too thick, stir in a teaspoon of water to reach a smooth, drizzable consistency.
In a small bowl, toss the sliced cucumber and diced tomato with a pinch of salt and extra chopped herbs if desired to create a fresh herb salad.
Plate the crispy falafel, drizzle with the creamy tahini sauce, and add a generous dollop of nonfat Greek yogurt on the side. Top with the fresh herb salad and serve immediately.