YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Creamy Lemon Tahini and Fresh Herb Salad
Savor this wholesome, crispy baked falafel served with a vibrant creamy lemon tahini sauce and a refreshing medley of fresh herbs and cucumber. The combination of aromatic spices with tangy lemon and smooth Greek yogurt creates a delightful balance of textures and flavors, making this dish a nutrient-packed option for any meal.
INGREDIENTS
1.25 cups Cooked Chickpeas
0.5 cup Fresh Parsley (packed)
0.5 cup Fresh Cilantro (packed)
0.25 cup chopped Red Onion
2 cloves Garlic
1 tsp Ground Cumin
0.5 tsp Ground Coriander
Olive Oil Spray
2 tbsp Tahini
2 tbsp Lemon Juice
2 cups Mixed Salad Greens
0.5 cup diced Cucumber
0.5 cup Nonfat Greek Yogurt
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a food processor, combine the cooked chickpeas, fresh parsley, cilantro, red onion, garlic, ground cumin, ground coriander, salt, and pepper. Pulse until the mixture is coarse but sticks together.
Form the mixture into small patties or balls (about 4-6 pieces) and place them on the prepared baking sheet. Lightly spray the tops with olive oil spray.
Bake the falafel in the preheated oven for 20-25 minutes, flipping halfway through, until they are crisp and lightly browned.
While the falafel is baking, prepare the lemon tahini sauce by whisking together tahini, lemon juice, a pinch of salt, a small minced garlic clove if desired, and enough water to reach a creamy, pourable consistency.
In a bowl, toss together the mixed salad greens and diced cucumber with a light drizzle of olive oil and a squeeze of lemon if preferred.
Serve the baked falafel warm topped with a dollop of nonfat Greek yogurt and a generous drizzle of the lemon tahini sauce, accompanied by the fresh herb salad.