Dinner: PCOS Friendly Falafel - Baked Falafel with Tahini Sauce and Greek Salad

Grocery list: dried chickpeas, large onion, fresh parsley, fresh cilantro, dried hot red pepper, garlic, cumin, baking powder, flour, tahini, lemon, water, olive oil, lettuce, cucumber, tomato, red onion, feta cheese, olives. The Glycemic Index (GI) of chickpeas is low (28), which is beneficial for PCOS management.

This PCOS-friendly recipe is rich in fiber, protein, and healthy fats. Chickpeas are low in GI, which helps in blood sugar control. The recipe also includes a variety of vegetables providing essential vitamins and minerals. The tahini sauce is a good source of calcium and healthy fats. This meal is not only delicious but also helps in managing PCOS symptoms.

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

This recipe includes superfoods such as:

Health benefits of PCOS Friendly Falafel - Baked Falafel with Tahini Sauce and Greek Salad

Ingredients

For the falafel: 1 cup dried chickpeas, 1/2 large onion (roughly chopped, about 1 cup), 2 tablespoons finely chopped fresh parsley, 2 tablespoons finely chopped fresh cilantro, 1 teaspoon salt, 1/2-1 teaspoon dried hot red pepper, 4 cloves of garlic, 1 teaspoon cumin, 1 teaspoon baking powder, 4-6 tablespoons flour. For the tahini sauce: 1/2 cup tahini (sesame seed paste), 3/4 teaspoon finely minced garlic, 1/2 cup lemon juice, 1/4 cup water, 1/4 cup olive oil, 1/4 teaspoon salt. For the Greek salad: 2 cups chopped lettuce, 1 cucumber, 1 tomato, 1/2 red onion, 1/2 cup feta cheese, 1/4 cup olives, 2 tablespoons olive oil, 1 tablespoon lemon juice, salt and pepper to taste.

Instructions

Soak the chickpeas overnight, then drain. Or, you can use canned chickpeas. Place drained uncooked chickpeas, and onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets. Heat oil in a deep pot, 375 degrees. Fry one ball to test. If it falls apart, add a little flour. Then fry about six balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

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