YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Fresh Veggies
Enjoy a delightfully crispy and protein-packed baked falafel paired with a refreshing Greek yogurt sauce and a fresh medley of veggies. The chickpea base is blended with aromatic herbs and spices, then baked to perfection, offering a harmonious balance of textures and flavors that is both satisfying and nourishing.
INGREDIENTS
1 cup canned chickpeas, drained
1 large egg white
1/4 cup chopped red onion
1 clove garlic, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp baking powder
1 tsp olive oil
3/4 cup nonfat Greek yogurt
1/4 cup diced cucumber
1 tsp lemon juice
1 medium tomato, sliced
1 cup mixed lettuce
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a food processor, combine the chickpeas, egg white, red onion, garlic, parsley, cilantro, cumin, coriander, baking powder, and a pinch of salt and pepper. Process until a slightly chunky mixture forms.
Scoop the mixture into 4 patties, lightly flattening them. Brush each patty with olive oil.
Place the patties on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until the edges are crispy and golden.
While the falafel bakes, prepare the yogurt sauce by mixing the Greek yogurt, diced cucumber, and lemon juice in a small bowl. Season lightly with salt and pepper.
Assemble your dish by layering mixed lettuce and sliced tomato on a plate. Top with the freshly baked falafel patties and drizzle with the yogurt sauce.
Serve immediately and enjoy this flavorful and nutritious meal.