Courtesy of epicurious
4Servings•10 Min.Prep Time•25 Min.Cook Time•8 Hr.Marinate Time•
原料：
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
说明：
- 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.
- 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
营养：
| 成分 | 数值 |
|---|
| Calories | 325 |
| Total Fat | 14g |
| Total Carbs | 42g |
| Protein | 12g |