Baked Falafel with Shaved Cucumber Salad and Tahini Dressing

blog.myfitnesspal.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: For the falafel:

1 can (425g) low-sodium canned chickpeas, drained and rinsed

½ cup (15g) cilantro with stems, roughly chopped

3 tablespoons whole-wheat or gluten-free flour

2 tablespoons mild harissa paste or finely chopped roasted red peppers

1 teaspoon ground cumin

Zest and juice of ½ lemon (1 ½ tablespoons juice, 1 teaspoon zest)

3 tablespoons olive oil, divided

1 medium garlic clove, chopped

¼ teaspoon salt

¼ teaspoon pepper

subheading: For the salad and dressing:

4 cups (220g) mixed greens

1 medium cucumber

1 medium tomato, chopped

¼ cup (59ml) tahini

1 tablespoon honey

Juice and zest of ½ lemon

3 tablespoons olive oil

1 pinch salt and pepper

Directions at blog.myfitnesspal.com

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