Imagine biting into a crispy, golden falafel that's not only packed with flavor but also guilt-free and nutritious! This Baked Mini Falafel Salad is about to revolutionize your meal routine, offering a Middle Eastern-inspired dish that's both incredibly delicious and surprisingly easy to make. Whether you're a health-conscious foodie or simply looking for a quick and satisfying meal, this recipe will transport your taste buds to a world of vibrant flavors and wholesome ingredients.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup flour (or as needed)
- For the salad: 4 cups mixed greens
- 1 cup cucumber, diced
- 1/2 cup tahini dressing
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Drain and rinse the chickpeas thoroughly, then pat them dry with paper towels to remove excess moisture.
- In a food processor, combine chickpeas, chopped onion, minced garlic, fresh parsley, cumin, salt, and black pepper. Pulse until the mixture is well combined but still slightly chunky.
- Add flour gradually to the mixture, processing until it forms a cohesive texture that can be easily shaped into small balls. If the mixture is too wet, add more flour.
- Using your hands, form the mixture into small, uniform falafel balls, approximately 1-inch in diameter. Place them on the prepared baking sheet.
- Lightly spray or brush the falafel balls with olive oil to help them crisp up during baking.
- Bake in the preheated oven for 20-25 minutes, turning them halfway through to ensure even browning. They should be golden and crispy on the outside.
- While the falafel are baking, prepare the salad by washing and chopping the mixed greens and cucumber.
- Arrange the mixed greens on serving plates, top with diced cucumber, and place the baked falafel on the salad.
- Drizzle tahini dressing over the salad just before serving. Serve warm and enjoy immediately.
Tips
- Moisture is Key: Make sure to thoroughly dry your chickpeas after rinsing. Excess moisture can prevent your falafel from becoming crispy.
- Don't Overprocess: When blending the ingredients, aim for a slightly chunky texture. Over-blending can make your falafel dense and tough.
- Uniform Size Matters: Use a small ice cream scoop or tablespoon to create consistent-sized falafel balls, ensuring even cooking.
- Crispy Coating Hack: A light spray of olive oil before baking helps achieve that perfect golden-brown exterior.
- Serve Immediately: These falafel are best enjoyed warm, right after baking, to maintain their crispy texture.
- Make-Ahead Tip: You can prepare the falafel mixture in advance and refrigerate for up to 24 hours before baking.
- Customize Your Salad: Feel free to add extra vegetables or swap the tahini dressing with your favorite vinaigrette for variety.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 10g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
