Baked Falafel & Tomato Cucumber Salad

Courtesy of epicurious

Servings: 4
Prep Time: 10 Min.
Cook Time: 25 Min.
Marinate: 8 Hr.

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

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

Calories: 325;   Total Fat: 14g;   Total Carbs: 42g;   Protein: 12g;