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Baked Falafel & Tomato Cucumber Salad
Courtesy of epicurious
Servings: 4
Prep Time: 10 Min.
Cook Time: 25 Min.
Marinate: 8 Hr.
What you need:
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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

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
What to do:
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
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Nutritional information:
Calories: 325;   Total Fat: 14g;   Total Carbs: 42g;   Protein: 12g;