YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Creamy Lemon Tahini and Fresh Herb Salad
Enjoy a vibrant medley of textures and flavors in this Crispy Baked Falafel dish. Savory, spiced chickpea patties are baked to a golden crisp and paired with a silky, tangy lemon tahini sauce. The meal is elevated by a refreshing mix of garden-fresh salad greens and protein-rich edamame, offering a balanced dish bursting with herby aroma and bright citrus notes, perfect for a nourishing breakfast, lunch, or dinner.
INGREDIENTS
1.25 cups cooked Chickpeas (~205g)
1/4 medium Red Onion (sliced, ~25g)
2 cloves Garlic (minced, ~6g)
1/4 cup Fresh Parsley (chopped, ~15g)
1/4 cup Fresh Cilantro (chopped, ~4g)
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1/4 tsp Baking Powder
1 tbsp Tahini
1 tbsp Lemon Juice
1 cup Mixed Salad Greens (~50g)
0.67 cup Shelled Edamame (~100g)
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly spray with olive oil.
In a food processor, combine the cooked chickpeas, red onion, garlic, parsley, cilantro, ground cumin, ground coriander, and baking powder. Pulse until the mixture is coarse but holds together. Avoid over-processing to maintain texture.
Scoop the mixture into small patties (about 4-5 patties) and place them on the prepared baking sheet. Lightly spray the tops with olive oil.
Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until the falafel patties are golden and crispy.
While the falafel is baking, prepare the creamy lemon tahini sauce. In a small bowl, whisk together tahini, lemon juice, and a couple of teaspoons of water until smooth. Adjust the consistency by adding more water if necessary. Season with a pinch of salt.
Assemble the fresh herb salad by tossing the mixed greens with shelled edamame. You may add an extra squeeze of lemon if desired.
To serve, plate 2-3 warm falafel patties with a drizzle of the creamy lemon tahini sauce, accompanied by the refreshing herb and edamame salad.