YOUR SOLIN GENERATED RECIPE
Crispy Falafel with Creamy Tahini Sauce and Fresh Herb Salad
Enjoy a vibrant plate of oven-baked falafel boasting a crunchy exterior and tender interior, served with a silky tahini-yogurt sauce and a refreshing herb salad. The aromatic blend of spices and fresh herbs elevates each bite, making it a delightful meal perfect for balancing flavors and nutrition.
INGREDIENTS
225g canned chickpeas, drained
1 tsp olive oil
15g tahini
1/2 cup nonfat Greek yogurt
1 garlic clove
15g fresh parsley
15g fresh cilantro
1 tsp ground cumin
1 tsp ground coriander
1 tbsp lemon juice
Mixed herb salad (cucumber, tomato, mint, parsley & red onion)
PREPARATION
Preheat your oven to 400°F (200°C).
In a food processor, combine the drained chickpeas, garlic, fresh parsley, fresh cilantro, ground cumin, ground coriander, and lemon juice. Pulse until the mixture is coarsely blended, being careful not to over-process.
Form the mixture into small, uniform patties (about 4 patties). Lightly brush each patty with olive oil to help crisp the exterior.
Place the patties on a baking sheet lined with parchment paper and bake in the preheated oven for about 20-25 minutes, flipping halfway through to ensure even crisping.
While the falafel is baking, prepare the creamy tahini sauce by stirring together tahini and nonfat Greek yogurt in a small bowl. Adjust the consistency with a splash of water if needed, and season with a pinch of salt if desired.
Assemble the mixed herb salad by combining chopped cucumber, tomato, mint, parsley, and finely sliced red onion in a bowl.
Once the falafel patties are crispy and golden, remove them from the oven. Plate the falafel, drizzle with the creamy tahini sauce, and serve alongside the fresh herb salad.