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Baked Falafel & Tomato Cucumber Salad
Courtesy of epicurious
Servings: 4
Prep Time: 10 Min. Cook Time: 25 Min. Marinate: 8 Hr. What you need:
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For the Falafel:
+ 1 c. dried chickpeas, soaked overnight + 2 Tbsp. olive oil + 1/3 c. chopped red onion + 1/2 c. chopped fresh parsley + 1/2 c. chopped cilantro + 1/4 tsp. ground cumin + 1/4 tsp. ground turmeric + 1/4 tsp. ground coriander + splash of lemon juice + dash of cayenne, if desired + Garnishes: Lettuce leaves, plain low-fat Greek yogurt For the Tomato Cucumber Salad: + 3 large tomatoes, chopped + 2 cucumbers, peeled and chopped + 1/4 c. cilantro, chopped + 1 Tbsp. olive oil + 1 Tbsp. lemon juice What to do:
1. To make the Falafel: Preheat the oven to 425°F. Blend all ingredients in a blender until the texture is like a very fine meal. Transfer to a large bowl. Form 2-inch balls, like meatballs, and place onto a greased cookie sheet. Bake for 15 minutes, turn them over, and bake 10 more minutes, or until lightly browned. Serve wrapped in a lettuce leaf with Greek yogurt and the salad.
2. To make the Tomato Cucumber Salad: In a medium bowl, combine the tomatoes, cucumbers, and cilantro. Drizzle with olive oil and lemon juice and toss. From The 2014 Healthy Lunchtime Challenge Cookbook Recipe Provided by Ariel Derby, Age 8 All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious For more information, please visit epicurious.com Nutritional information:
Calories: 325; Total Fat: 14g; Total Carbs: 42g; Protein: 12g;
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