YOUR SOLIN GENERATED RECIPE
Crispy Falafel with Creamy Tahini and Fresh Herb Salad
Enjoy the wholesome goodness of baked falafel infused with aromatic herbs and spices, served alongside a refreshing salad drizzled with a rich, creamy tahini dressing and a side of tangy Greek yogurt. This dish offers a delightful crunch with every bite, balanced perfectly to nourish and satisfy your body.
INGREDIENTS
0.75 cup Cooked Chickpeas (120g)
2 tbsp Chickpea Flour (16g)
0.25 cup Diced Onion (40g)
2 cloves Minced Garlic (6g)
0.25 cup Chopped Fresh Parsley (4g)
0.25 cup Chopped Fresh Cilantro (4g)
2 tbsp Tahini (30g)
1 tbsp Lemon Juice (15g)
1 cup Mixed Greens (30g)
0.25 cup Chopped Fresh Mint (5g)
150g Nonfat Greek Yogurt
Spices (Cumin, Coriander, Salt & Pepper) to taste
PREPARATION
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, combine the cooked chickpeas, chickpea flour, diced onion, minced garlic, chopped parsley, chopped cilantro, and a pinch of cumin, coriander, salt, and pepper. Pulse until just combined, ensuring the texture is still a bit coarse.
Using your hands, form the mixture into small patties or balls (about 4-5 pieces per serving). Place them on the prepared baking sheet.
Bake the falafel in the preheated oven for 20-25 minutes, turning them halfway through to ensure even crisping.
While the falafel bakes, prepare the tahini dressing by stirring together the tahini and lemon juice. Thin with a little water if necessary to reach a drizzling consistency.
In a bowl, toss the mixed greens with the chopped fresh mint and a light sprinkle of salt and pepper.
Serve the crispy falafel alongside the fresh herb salad, drizzled with the creamy tahini dressing, and add a side of nonfat Greek yogurt for an extra protein boost.
Enjoy this nutrient-packed dish that delivers a delightful mix of textures and flavors!