Crispy baked chickpea falafel over greens with cucumber, tomato, pickled onion, and creamy tahini dressing.
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Preheat oven to 375F (190C).
Blend chickpeas, garlic, parsley, cilantro, cumin, and salt in a food processor until coarse.
Form mixture into small patties and place on an oiled baking sheet.
Bake falafel for 20-25 minutes, flipping halfway, until golden and crispy.
Dice cucumber and tomato, and thinly slice onion.
Whisk tahini with lemon juice and a splash of water until smooth.
Arrange lettuce in bowls, top with falafel, vegetables, and drizzle tahini dressing.
Serve with a wedge of lemon.
Vitamin C is water-soluble and rapidly cleared. Splitting between food sources and supplement extends plasma exposure across the day.
B12 absorption requires stomach acid + intrinsic factor; taking with a meal stimulates both. Plant-heavy meals also under-supply B12, making supplementation more impactful.
If the meal's iron is plant-based (non-heme), pair with the vitamin C in the recipe to boost absorption 2-3×. Avoid coffee or tea within 1h.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.