YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Creamy Tahini Drizzle and Fresh Herb Salad
Enjoy a light yet satisfying meal featuring crispy baked falafel infused with fragrant herbs and spices, drizzled with a zesty tahini-Greek yogurt sauce, and served alongside a refreshing medley of fresh greens, cucumbers, and tomatoes. This dish delivers a delightful crunch and balanced flavors for a wholesome, clean eating experience.
INGREDIENTS
1.3 cups cooked chickpeas
0.25 medium red onion
2 garlic cloves
0.5 cup fresh parsley, packed
1 tsp ground cumin
1 tsp ground coriander
0.5 tsp baking powder
Salt & pepper to taste
1 tbsp tahini
1/3 cup nonfat Greek yogurt
1 tbsp lemon juice
2 cups mixed greens
1 half-medium cucumber
1 cup cherry tomatoes
0.5 tsp extra virgin olive oil
0.5 oz crumbled feta cheese
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a food processor, combine the cooked chickpeas, chopped red onion, garlic cloves, parsley, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is coarse but holds together when pressed.
Scoop the mixture into small patties or balls and lightly flatten them on the prepared baking sheet.
Bake the falafel for 20-25 minutes, flipping halfway through, until they are crispy and golden on the outside.
While the falafel bakes, prepare the creamy tahini drizzle by whisking together tahini, nonfat Greek yogurt, and lemon juice in a small bowl. Adjust seasonings as needed.
In a separate bowl, toss the mixed greens, sliced cucumber, and halved cherry tomatoes with a drizzle of extra virgin olive oil, a squeeze of lemon juice, salt, and pepper.
Plate the crispy baked falafel alongside the fresh herb salad, and finish by drizzling the creamy tahini sauce over the falafel. Sprinkle crumbled feta cheese over the salad for an extra burst of flavor.