Baked Falafel & Tomato Cucumber Salad
Courtesy of epicurious 4 Servings • 10 Min. Prep Time • 25 Min. Cook Time • 8 Hr. Marinate Time| Ingredients |
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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 |
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| 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 |
Directions:
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
Nutrition:
Calories: 325; Total Fat: 14g; Total Carbs: 42g; Protein: 12g;