YOUR SOLIN GENERATED RECIPE
Crispy Falafel with Creamy Tahini
Enjoy a wholesome twist on traditional falafel by blending chickpeas and edamame with fresh herbs and spices, then binding them with an egg to achieve a light and crispy texture. Served with a drizzle of silky tahini sauce, this dish delivers a well-rounded blend of savory flavors and satisfying crunch in every bite.
INGREDIENTS
1 cup canned chickpeas (drained)
1/2 cup shelled edamame
1 large egg
1/4 cup chopped red onion
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1 tsp ground coriander
Salt & pepper to taste
1 tbsp tahini
1 tsp olive oil
PREPARATION
In a food processor, combine the chickpeas, edamame, egg, red onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until the mixture is coarsely blended, keeping some texture.
Form the mixture into small, even patties with your hands.
Heat olive oil in a non-stick skillet over medium heat. Once shimmering, add your falafel patties and cook for about 3-4 minutes per side until golden and crispy.
For the creamy tahini sauce, place the tahini in a small bowl and thin it out with a little water and a squeeze of lemon juice if desired, stirring until smooth.
Plate the crispy falafel and drizzle with the tahini sauce. Serve warm.