YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Creamy Tahini Sauce and Fresh Herb Salad
Savor the crunch of perfectly baked falafel, infused with aromatic cumin and coriander, paired with a luscious tahini-yogurt sauce and a vibrant fresh herb salad. This dish merges Middle Eastern charm with modern clean-eating principles, offering a burst of flavor and a satisfying bite perfect for any meal.
INGREDIENTS
300g canned chickpeas, drained
40g yellow onion
2 cloves garlic
1/2 cup fresh parsley
1/2 cup fresh cilantro
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp baking powder
1 tbsp tahini
1/4 cup nonfat Greek yogurt
1 tbsp lemon juice
1 cup mixed greens
1/2 cup cherry tomatoes
1/2 cup cucumber
1 portion red onion
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a food processor, combine the drained chickpeas, chopped onion, garlic, parsley, cilantro, ground cumin, ground coriander, and baking powder. Pulse until the mixture is coarse and holds together without becoming completely smooth.
Form the mixture into small patties or balls. Place them on the prepared baking sheet. Optionally, lightly spray the falafel with olive oil spray for extra crispiness.
Bake in the preheated oven for 20-25 minutes, turning halfway through, until the falafel are golden and crispy on the outside.
Meanwhile, prepare the creamy tahini sauce by whisking together tahini, nonfat Greek yogurt, lemon juice, and a splash of water to achieve your desired consistency. Season with a pinch of salt if needed.
Assemble the fresh herb salad by combining mixed greens, halved cherry tomatoes, cucumber slices, and thinly sliced red onion in a bowl. Toss lightly with a squeeze of lemon juice if desired.
Plate the warm crispy falafel alongside a generous drizzle of the creamy tahini sauce and a side of fresh herb salad. Enjoy immediately!