Baked Falafel Protein Plate
Ingredients
- 2 cans (15 oz each) Chickpeas Drained and dried.
- 1 cup dry Quinoa
- 1 cup Fresh parsley Chopped.
- 1/2 cup Fresh cilantro Chopped.
- 1 medium Yellow onion Roughly chopped.
- 4 cloves Fresh garlic
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 3 tbsp Whole wheat flour
- 1/3 cup Tahini For sauce.
- 3 tbsp Lemon juice
- 2 tbsp Olive oil
- 1 large Cucumber Diced for tabbouleh.
- 1 cup Cherry tomatoes Diced for tabbouleh.
Steps
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cook quinoa and let cool. Mix with parsley, cucumber, tomatoes, and lemon juice to make tabbouleh.
- In food processor, pulse chickpeas, onion, garlic, cilantro, cumin, coriander, flour, and salt until combined but not smooth.
- Form into 16 falafel balls and flatten slightly.
- Brush with olive oil and bake for 25-30 minutes, flipping halfway, until golden.
- Make tahini sauce: whisk tahini with lemon juice and 3 tbsp water.
- Serve falafel over quinoa tabbouleh with tahini sauce drizzled on top.
Nutrition Info (per serving)
| Calories | 485 kcal |
| Protein | 24 g |
| Carbohydrates | 64 g |
| Fat | 18 g |
| Fiber | g |
| Sugar | g |