israeli

Crispy Falafel Plate with Tahini and Pickled Cucumber Salad

Name: Crispy Falafel Plate with Tahini and Pickled Cucumber Salad
Yield: 1 serving
Cuisine: israeli
Ingredients: 170 g cooked chickpeas, drained; 46 g onion; 5 g garlic; 15 g fresh parsley; 2 g ground cumin; 2 g baking powder; 22 g neutral oil for frying; 19 g tahini; 12 g lemon juice; 124 g cucumber; 8 g white vinegar; 2 g salt

This baked dish pairs tahini with cucumber, cooked chickpeas, drained and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

64 g Carbohydrates

38 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g cooked chickpeas, drained 279 kcal
46g onion 18 kcal
5g garlic 7 kcal
15g fresh parsley 5 kcal
2g ground cumin 8 kcal
2g baking powder 2 kcal
22g neutral oil for frying 194 kcal
19g tahini 113 kcal
12g lemon juice 4 kcal
124g cucumber 19 kcal
8g white vinegar 1 kcal
2g salt 0 kcal

Cooking instructions

cooked chickpeasoniongarlicfresh parsleyground cuminbaking powdersalt
In a food processor, pulse chickpeas, onion, garlic, parsley, cumin, baking powder, salt, and pepper until a coarse paste forms; scrape down as needed.
Rest the mixture 10 minutes, then form into 6-7 small balls or patties.
neutral oil for frying
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Fry falafel 3-4 minutes until deep brown; Transfer to a plate.
tahinilemon juicesalt
Whisk tahini with lemon juice and water until pourable; season with a pinch of salt.
tahinicucumberwhite vinegarsalt
Toss cucumber with vinegar and salt. Serve falafel with tahini sauce and the cucumber salad.