Perfect for Your Genetic Profile
These baked falafel are rich in plant-based protein and complex carbohydrates from chickpeas. The tahini dressing provides healthy fats and calcium while being completely dairy-free, perfect for those with lactose sensitivity.
Falafel Ingredients
- 2 cups dried chickpeas, soaked overnight
- 1 small onion, roughly chopped
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds
Salad & Tahini Dressing
- 6 cups mixed greens
- 2 cucumbers, diced
- 2 tomatoes, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 2-3 tablespoons water
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Drain and rinse soaked chickpeas. Do not cook them.
- In a food processor, pulse chickpeas until roughly chopped.
- Add onion, garlic, herbs, and spices. Pulse until well combined but not pureed.
- Transfer to a bowl, add olive oil and sesame seeds. Mix well.
- Form mixture into 20 small balls and place on parchment-lined baking sheet.
- Bake for 25-30 minutes until golden and firm.
- Meanwhile, whisk together tahini, lemon juice, olive oil, garlic, and water for dressing.
- Arrange mixed greens, cucumber, tomatoes, and onion in serving bowls.
- Top with warm falafel and drizzle with tahini dressing.
Nutritional Benefits
Plant Protein: 18g
Complete amino acid profile
Fiber: 12g
Supports digestive health
Healthy Fats: 14g
From tahini and olive oil
Iron: 4mg
Essential for energy production
Chef's Tips
- Don't skip soaking chickpeas overnight - this is crucial for texture
- Baking is healthier than frying and still achieves crispy exterior
- Make extra falafel for meal prep throughout the week
- Adjust tahini dressing consistency with water as needed