Lunch: PCOS Falafel Recipe - Baked Falafel with Tzatziki Sauce

This PCOS-friendly recipe is perfect for a quick and easy lunch. The grocery list includes dried chickpeas, onion, parsley, cilantro, hot red pepper, garlic, cumin, baking powder, flour, soybean oil, Greek yogurt, cucumber, dill, and lemon juice. The chickpeas in this recipe have a low Glycemic Index (GI), which is great for managing PCOS symptoms.

This PCOS-friendly falafel recipe is not only delicious but also packed with nutrients beneficial for managing PCOS symptoms. Chickpeas are a great source of fiber and protein, helping to control blood sugar levels. The Greek yogurt in the tzatziki sauce provides a good amount of calcium and probiotics for gut health. The recipe is also rich in B vitamins, magnesium, and zinc, which are known to help with hormonal balance and insulin resistance, common issues in PCOS. Enjoy this empowering and optimistic meal that supports your journey to health.

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

This recipe includes superfoods such as:

Health benefits of PCOS Falafel Recipe - Baked Falafel with Tzatziki Sauce

Ingredients

For the falafel: 1 cup dried chickpeas, 1/2 large onion, 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, Soybean oil for frying. For the Tzatziki sauce: 1 cup Greek yogurt, 1 cucumber, 1 tablespoon minced garlic, 1 tablespoon dill, 1 tablespoon lemon juice, salt and pepper to taste.

Instructions

Soak chickpeas overnight, then drain. Or, you can use canned chickpeas rinsed. 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 3 inches of oil to 375 in a deep pot or wok and fry 1 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.