Baked Falafel & Tomato Cucumber Salad
"We chose to make falafel because of our heritage. It is a Mediterranean/Middle Eastern staple,” noted Ariel. “This version is baked and not fried, making it lower in fat. I choose to top it with low-fat Greek yogurt, but you could choose any dairy-free yogurt that you want. I serve it with a Tomato Cucumber Salad on the side, which is very refreshing in the summer." - Ariel Derby, age 8, Texas
Makes 4 servings
For the Falafel:
- 1 cup dried chickpeas, soaked overnight
- 2 tablespoons olive oil
- ⅓ cup chopped red onion
- ½ cup chopped fresh parsley
- ½ cup chopped cilantro
- ¼ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ¼ teaspoon 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
- ¼ cup cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 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.
325 calories: 325; 14g fat; 42g carbohydrates; 12g protein
More information about the Kids' State Dinner:
- Check out the other winning 2014 Kids' State Dinner Recipes here.
- Learn more about Kids' State Dinner here.