YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Creamy Tahini and Fresh Herb Salad
Enjoy a vibrant and balanced meal featuring crispy baked falafel crafted from chickpeas and egg whites, enhanced with aromatic herbs and spices. Topped with a silky tahini sauce and served alongside a refreshing salad of mixed greens and crumbled feta, every bite delights with contrasting textures and bright, zesty flavors.
INGREDIENTS
1 cup Cooked Chickpeas (164g)
3 Egg Whites (approx. 99g total)
1/2 cup Fresh Parsley, chopped
1/2 cup Fresh Cilantro, chopped
2 Garlic cloves
1 tsp Ground Cumin
1 tsp Ground Coriander
Salt & Pepper, to taste
2 tbsp Tahini (30g total)
1 tbsp Lemon Juice (15g)
2 cups Mixed Salad Greens
1 oz Crumbled Feta Cheese
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a food processor, combine the cooked chickpeas, egg whites, parsley, cilantro, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture is roughly blended but still textured; avoid over-processing.
Scoop the mixture and form into small patties or balls. Place them onto the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the falafel are firm and lightly crisped on the edges.
While the falafel bakes, prepare the tahini sauce by whisking together tahini and lemon juice with a tablespoon of water (adjust consistency as desired) and a pinch of salt.
In a bowl, toss the mixed salad greens with a light drizzle of lemon juice or your favorite vinegar, then top with crumbled feta cheese.
Plate the baked falafel, drizzle generously with the creamy tahini sauce, and serve alongside the fresh herb salad. Enjoy warm or at room temperature.