YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Creamy Tahini Drizzle and Fresh Herb Salad
Enjoy a vibrant twist on classic falafel—crispy on the outside and tender on the inside—baked to perfection and served with a silky tahini drizzle and a refreshing fresh herb salad. This dish brings together warm spices, zesty lemon, and garden-fresh herbs for a satisfying meal that's both healthy and flavorful.
INGREDIENTS
1 cup Canned Chickpeas (drained)
1/3 cup Chickpea Flour
2 cloves Fresh Garlic
1/2 cup Fresh Parsley (for falafel mix)
1 tsp Ground Cumin
1/2 tsp Salt
1/2 tsp Baking Powder
2 sprays Olive Oil Cooking Spray
0.5 tbsp Tahini
1 tsp Lemon Juice
1 tsp Water
1/4 cup Fresh Mint
1/2 cup diced Cucumber
1/2 cup halved Cherry Tomatoes
1/4 cup Extra Fresh Parsley (for salad)
1/4 cup Nonfat Greek Yogurt
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly coat with olive oil cooking spray.
Drain and rinse the canned chickpeas. In a food processor, blend the chickpeas, chickpea flour, garlic, 1/2 cup parsley, cumin, salt, and baking powder until you achieve a slightly chunky, thick mixture. Do not overblend; you want some texture.
Using your hands, form the falafel mixture into small patties or balls (about 5-6 pieces). Place them evenly onto the prepared baking sheet.
Lightly spray the tops with olive oil cooking spray. Bake in the preheated oven for 20-25 minutes, flipping halfway through to ensure even crisping.
While the falafel bakes, prepare the tahini drizzle by whisking together 0.5 tablespoon tahini, lemon juice, and water in a small bowl until smooth.
In a separate bowl, combine the fresh mint, diced cucumber, cherry tomatoes, and extra parsley to form a refreshing herb salad.
Once the falafel are crispy and golden, remove from the oven. Serve them warm with the creamy tahini drizzle and a side of the fresh herb salad, accompanied by a dollop of nonfat Greek yogurt for an extra protein boost.
Enjoy your meal either for breakfast, lunch, or dinner!