YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Creamy Tahini and Fresh Herb Salad
Savor these golden, oven-baked falafel patties crafted from wholesome chickpeas and a fragrant mix of fresh herbs. Paired with a creamy, tangy tahini-yogurt sauce and a crisp herb salad, this dish delivers a delightful blend of textures and flavors that is both nutritious and delicious.
INGREDIENTS
1.5 cups cooked chickpeas
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
2 cloves garlic
1 tsp ground cumin
1/4 tsp salt
1 tsp olive oil
1 tbsp tahini
1/4 cup nonfat Greek yogurt
2 tbsp lemon juice
1/2 cup sliced cucumber
1/8 cup fresh mint leaves
PREPARATION
Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a food processor, combine the cooked chickpeas, chopped parsley, cilantro, red onion, garlic, ground cumin, salt, and olive oil. Pulse until the mixture is coarsely blended; avoid pureeing completely to maintain texture.
Form the mixture into small patties or balls, ensuring they hold together. Place them evenly on the prepared baking sheet.
Bake in the oven for 20-25 minutes, flipping halfway through, until the falafel is golden and slightly crispy on the edges.
While the falafel bakes, prepare the creamy tahini sauce by whisking together tahini, nonfat Greek yogurt, and lemon juice in a small bowl. Adjust seasoning as desired.
In a separate bowl, combine the sliced cucumber with fresh mint leaves and a splash of lemon juice, forming a refreshing herb salad.
Once baked, serve the falafel warm with a drizzle of the creamy tahini sauce and a side of fresh herb salad.