YOUR SOLIN GENERATED RECIPE
Crispy Falafel Bowl with Fresh Vegetables and Creamy Tahini
Savor a vibrant bowl featuring crispy baked falafel made from wholesome chickpeas and aromatic herbs, nestled on a bed of crunchy fresh vegetables and topped with a luscious, tangy tahini dressing paired with a dollop of creamy nonfat Greek yogurt. This bowl offers a delightful medley of textures and flavors, perfect for a nourishing meal any time of day.
INGREDIENTS
1 cup Canned Chickpeas (drained)
1/4 cup Fresh Parsley (chopped)
1/4 cup Fresh Cilantro (chopped)
1 Garlic clove
1 tsp Ground Cumin
1 tsp Olive Oil
1 cup Mixed Vegetables (Tomato & Cucumber, chopped)
1 tbsp Tahini
1 tsp Lemon Juice
1/2 cup Nonfat Greek Yogurt
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a food processor, combine the drained chickpeas, parsley, cilantro, garlic, ground cumin, olive oil, salt, and pepper. Pulse until slightly coarse but well combined to form the falafel mixture.
Form the mixture into small patties or balls (approximately 4-5 pieces) ensuring even size for consistent baking.
Place the falafel on a lightly greased or parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway through until they are lightly crisp and golden.
While the falafel bakes, prepare the fresh vegetables by chopping tomatoes and cucumbers to form a 1 cup mixture.
In a small bowl, whisk together tahini, lemon juice, and a splash of water to reach a drizzleable consistency. Adjust salt and pepper to taste.
To assemble the bowl, place the baked falafel over the bed of mixed vegetables. Drizzle the creamy tahini sauce over the top and add a side dollop of nonfat Greek yogurt for extra creaminess.
Serve immediately and enjoy this balanced, protein-packed dish.