YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Creamy Lemon Tahini
Enjoy a refreshingly light yet satisfying twist on traditional falafel. This baked version features a blend of smooth chickpeas, aromatic herbs, and warm spices, perfectly balanced by a silky, tangy lemon tahini dressing and a cool side of nonfat Greek yogurt. Each bite delivers a crisp exterior with a tender, flavorful interior, making it ideal for any meal.
INGREDIENTS
1 cup Chickpeas
2 tbsp Chickpea Flour
1/4 cup Red Onion, chopped
2 cloves Garlic
1/4 cup Fresh Parsley, chopped
1/4 cup Fresh Cilantro, chopped
1/2 tsp Baking Powder
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tbsp Tahini
1 tbsp Lemon Juice
1/2 cup Nonfat Greek Yogurt
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Drain and rinse the chickpeas if using canned. In a food processor, combine the chickpeas, red onion, garlic, parsley, cilantro, ground cumin, coriander, and baking powder. Pulse until the mixture is coarsely blended – you want it to hold together without becoming fully smooth.
Transfer the mixture to a bowl and stir in the chickpea flour. Season with salt and pepper to taste. Let the mixture sit for 10 minutes to meld the flavors.
Form the mixture into small patties or balls and place them on the prepared baking sheet. Lightly spray or brush them with a little olive oil to help with browning.
Bake the falafel for about 18-20 minutes, flipping halfway through, until the outsides are golden and crispy.
While the falafel bakes, prepare the creamy lemon tahini dressing by whisking together tahini, lemon juice, and a splash of water to reach your desired consistency. Adjust seasoning as needed.
To serve, plate the crispy baked falafel with a side of nonfat Greek yogurt. Drizzle the lemon tahini dressing over the top or serve it on the side for dipping. Enjoy your balanced, protein-packed meal!