Crispy Baked Falafel with Creamy Tahini Drizzle and Fresh Herb Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Falafel with Creamy Tahini Drizzle and Fresh Herb Salad

YOUR SOLIN GENERATED RECIPE

Crispy Baked Falafel with Creamy Tahini Drizzle and Fresh Herb Salad

Enjoy a light yet satisfying dish featuring perfectly baked falafel patties crafted from chickpeas, chickpea flour, and crumbled tofu, spiced with aromatic cumin and coriander. Topped with a silky, reduced tahini drizzle and served alongside a refreshing medley of fresh herbs and garden vegetables, this dish offers a delightful crunch and a burst of tangy flavor in every bite.

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NUTRITION

550kcal
Protein
32.7g
Fat
15.8g
Carbs
76.6g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained, ~164g)

3 tbsp chickpea flour (~22.5g)

1/2 cup firm tofu, crumbled (~126g)

1/4 cup chopped red onion (~40g)

1 garlic clove

1/4 cup fresh parsley (for falafel mix, ~15g)

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tbsp tahini

1 tsp lemon juice (for drizzle)

1/4 cup fresh parsley (for salad, ~15g)

1/4 cup fresh mint leaves (~10g)

1/4 medium cucumber, diced (~50g)

1/4 cup cherry tomatoes, halved (~40g)

1 tsp lemon juice (for salad)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a food processor, combine the canned chickpeas, chickpea flour, crumbled tofu, red onion, garlic, and 1/4 cup fresh parsley. Add ground cumin, ground coriander, salt, and pepper. Pulse until the mixture is chunky yet holds together.

  • 3

    Form the falafel mixture into small patties (approximately 8-10 patties depending on your desired size) and place them evenly on the prepared baking sheet.

  • 4

    Bake the falafel patties in the preheated oven for about 20 minutes, flipping halfway through, until they are crisp and golden on the outside.

  • 5

    While the falafel bakes, prepare the tahini drizzle by mixing 1/2 tablespoon tahini with 1 teaspoon lemon juice and a splash of water to achieve a smooth, drizzling consistency; season with a pinch of garlic powder if desired.

  • 6

    In a bowl, combine the remaining fresh parsley, mint leaves, diced cucumber, and cherry tomatoes. Drizzle with 1 teaspoon lemon juice, and season with salt and pepper to taste.

  • 7

    Plate the crispy baked falafel, drizzle generously with the creamy tahini sauce, and serve alongside the refreshing herb salad.

Crispy Baked Falafel with Creamy Tahini Drizzle and Fresh Herb Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Falafel with Creamy Tahini Drizzle and Fresh Herb Salad

YOUR SOLIN GENERATED RECIPE

Crispy Baked Falafel with Creamy Tahini Drizzle and Fresh Herb Salad

Enjoy a light yet satisfying dish featuring perfectly baked falafel patties crafted from chickpeas, chickpea flour, and crumbled tofu, spiced with aromatic cumin and coriander. Topped with a silky, reduced tahini drizzle and served alongside a refreshing medley of fresh herbs and garden vegetables, this dish offers a delightful crunch and a burst of tangy flavor in every bite.

NUTRITION

550kcal
Protein
32.7g
Fat
15.8g
Carbs
76.6g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained, ~164g)

3 tbsp chickpea flour (~22.5g)

1/2 cup firm tofu, crumbled (~126g)

1/4 cup chopped red onion (~40g)

1 garlic clove

1/4 cup fresh parsley (for falafel mix, ~15g)

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tbsp tahini

1 tsp lemon juice (for drizzle)

1/4 cup fresh parsley (for salad, ~15g)

1/4 cup fresh mint leaves (~10g)

1/4 medium cucumber, diced (~50g)

1/4 cup cherry tomatoes, halved (~40g)

1 tsp lemon juice (for salad)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a food processor, combine the canned chickpeas, chickpea flour, crumbled tofu, red onion, garlic, and 1/4 cup fresh parsley. Add ground cumin, ground coriander, salt, and pepper. Pulse until the mixture is chunky yet holds together.

  • 3

    Form the falafel mixture into small patties (approximately 8-10 patties depending on your desired size) and place them evenly on the prepared baking sheet.

  • 4

    Bake the falafel patties in the preheated oven for about 20 minutes, flipping halfway through, until they are crisp and golden on the outside.

  • 5

    While the falafel bakes, prepare the tahini drizzle by mixing 1/2 tablespoon tahini with 1 teaspoon lemon juice and a splash of water to achieve a smooth, drizzling consistency; season with a pinch of garlic powder if desired.

  • 6

    In a bowl, combine the remaining fresh parsley, mint leaves, diced cucumber, and cherry tomatoes. Drizzle with 1 teaspoon lemon juice, and season with salt and pepper to taste.

  • 7

    Plate the crispy baked falafel, drizzle generously with the creamy tahini sauce, and serve alongside the refreshing herb salad.