YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Creamy Tahini-Yogurt Sauce and Fresh Herb Salad
Enjoy these crispy baked falafel patties made from wholesome chickpeas, blended with fresh herbs and spices, paired with a silky tahini-yogurt sauce and a refreshing herb salad. This dish offers a satisfying blend of textures and vibrant flavors while keeping your meal balanced and nutritious.
INGREDIENTS
1.75 cups cooked chickpeas (≈280g)
0.25 medium red onion
1 garlic clove
0.5 cup fresh parsley
1 tsp ground cumin
1 tsp ground coriander
0.5 tsp baking powder
4 sprays olive oil
1/4 cup nonfat Greek yogurt
1 tbsp tahini
1 tbsp lemon juice
1 cup mixed fresh herbs (mint, dill)
1 cup cherry tomatoes (halved)
0.5 medium cucumber
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a food processor, combine the cooked chickpeas, red onion, garlic, fresh parsley, cumin, coriander, and baking powder. Pulse until a coarse mixture forms, being careful not to over-process to keep some texture.
Form the mixture into small patties, about 5-6 pieces depending on desired size. Place them on the prepared baking sheet and lightly spray with olive oil.
Bake the falafel patties for 20-25 minutes, flipping halfway through until they are golden and crispy.
Meanwhile, prepare the creamy tahini-yogurt sauce by whisking together the nonfat Greek yogurt, tahini, and lemon juice. Add a splash of water if needed to achieve a smooth consistency.
For the fresh herb salad, combine the mixed fresh herbs, halved cherry tomatoes, and sliced cucumber in a bowl. Toss gently to mix.
Serve the crispy baked falafel warm, drizzled with the tahini-yogurt sauce, alongside the fresh herb salad.