YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Creamy Tahini-Yogurt Sauce
Enjoy a wholesome twist on a Middle Eastern classic with these crispy baked falafel bites, elevated by a tangy, creamy tahini-yogurt sauce. The blend of chickpeas and egg whites forms a light yet satisfying base, while fresh herbs and spices infuse every bite with aromatic warmth. This balanced dish is perfect for a nourishing breakfast, lunch, or dinner, delivering vibrant flavors and a satisfying crunch without deep frying.
INGREDIENTS
100g canned chickpeas, drained
4 large egg whites
10g fresh parsley
1 garlic clove (falafel mix)
0.5 tsp ground cumin
0.5 tsp ground coriander
Pinch of baking soda
Olive oil cooking spray
150g nonfat Greek yogurt
1 tbsp tahini
1 tbsp lemon juice
1 garlic clove (sauce)
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly coat it with olive oil cooking spray.
In a food processor, combine the drained chickpeas, 4 egg whites, parsley, 1 garlic clove, ground cumin, ground coriander, baking soda, and a light drizzle of olive oil spray. Process until the mixture becomes coarsely blended but still holds some texture.
Form the mixture into small patties or balls, about the size of a golf ball, and place them on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes or until the falafel are firm and lightly golden, turning halfway through for even crisping.
While the falafel bakes, prepare the sauce by whisking together the nonfat Greek yogurt, tahini, lemon juice, and the additional garlic clove (minced). If needed, add a splash of water to reach your desired consistency.
Remove the falafel from the oven and serve them warm with the creamy tahini-yogurt sauce drizzled over, or on the side for dipping.