YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Fresh Greens and Lemon-Tahini Dressing
Savor these crispy baked falafel patties paired with a refreshing mix of greens and a vibrant lemon-tahini dressing. The blend of aromatic herbs and spices in the falafel complements the tangy, creamy dressing, making it a wholesome, satisfying meal that works beautifully for breakfast, lunch, or dinner.
INGREDIENTS
1/2 cup canned chickpeas (rinsed)
2 egg whites
4 tbsp fresh parsley (chopped)
4 tbsp fresh cilantro (chopped)
2 tbsp red onion (finely chopped)
1 garlic clove
1/2 tsp ground cumin
1/2 tsp ground coriander
Salt & pepper to taste
1 cup mixed greens (spinach & arugula)
1/2 cup nonfat Greek yogurt
1 tbsp tahini
1 tbsp lemon juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a food processor, combine the rinsed chickpeas, egg whites, garlic, red onion, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until the mixture is coarsely blended, ensuring it holds together.
Form the mixture into small patties (around 3 patties) and place them on the prepared baking sheet.
Bake the falafel patties for 20-25 minutes, flipping halfway through, until they are crispy and golden on the edges.
While the falafel is baking, prepare the lemon-tahini dressing by whisking together nonfat Greek yogurt, tahini, lemon juice, a pinch of salt, and a little water if needed to reach a smooth, drizzly consistency.
Arrange the mixed greens on a plate and place the hot falafel patties on top.
Drizzle the lemon-tahini dressing over the falafel and greens. Serve immediately and enjoy!