Baked Falafel & Tomato Cucumber Salad

Baked Falafel & Tomato Cucumber Salad

Courtesy of epicurious 4 Servings • 10 Min. Prep Time • 25 Min. Cook Time • 8 Hr. Marinate Time


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

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