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 vibrant fusion of crispy baked falafel, infused with aromatic herbs and spices, drizzled with a luxuriously creamy tahini sauce, and served alongside a refreshing Greek yogurt herb salad. This dish combines comforting textures with bright, zesty accents to create a meal that's both satisfying and balanced.

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NUTRITION

949kcal
Protein
60.5g
Fat
26g
Carbs
122.5g

SERVINGS

1 serving

INGREDIENTS

2 cups Chickpeas

2 Egg Whites

1/4 cup Chickpea Flour

1/4 cup Fresh Parsley (chopped)

1/4 cup Fresh Cilantro (chopped)

1 Garlic Clove

1/2 tsp Ground Cumin

Olive Oil Spray

2 tbsp Tahini

3 tbsp Lemon Juice

1/2 cup Nonfat Greek Yogurt

1/4 cup Diced Cucumber

1 tbsp Fresh Dill

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly spray with olive oil.

  • 2

    In a food processor, add the chickpeas, egg whites, chickpea flour, garlic, fresh parsley, fresh cilantro, ground cumin, and a pinch of salt and pepper. Pulse until the mixture holds together but still retains some texture.

  • 3

    Form the mixture into small patties or balls (about 10-12 pieces) depending on your portion preference.

  • 4

    Place the formed falafel onto the prepared baking sheet. Lightly spray the tops with olive oil.

  • 5

    Bake in the preheated oven for approximately 20 minutes, turning halfway through, until the falafel are crisp and golden.

  • 6

    Meanwhile, prepare the creamy tahini drizzle by whisking together tahini and lemon juice with a splash of water (if needed) until smooth and pourable.

  • 7

    For the fresh herb salad side, combine the nonfat Greek yogurt, diced cucumber, and fresh dill in a small bowl. Season with a pinch of salt and pepper.

  • 8

    To serve, plate the crispy baked falafel and drizzle generously with the creamy tahini sauce. Add a side of the refreshing Greek yogurt herb salad for a protein-packed, flavorful complement.

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 vibrant fusion of crispy baked falafel, infused with aromatic herbs and spices, drizzled with a luxuriously creamy tahini sauce, and served alongside a refreshing Greek yogurt herb salad. This dish combines comforting textures with bright, zesty accents to create a meal that's both satisfying and balanced.

NUTRITION

949kcal
Protein
60.5g
Fat
26g
Carbs
122.5g

SERVINGS

1 serving

INGREDIENTS

2 cups Chickpeas

2 Egg Whites

1/4 cup Chickpea Flour

1/4 cup Fresh Parsley (chopped)

1/4 cup Fresh Cilantro (chopped)

1 Garlic Clove

1/2 tsp Ground Cumin

Olive Oil Spray

2 tbsp Tahini

3 tbsp Lemon Juice

1/2 cup Nonfat Greek Yogurt

1/4 cup Diced Cucumber

1 tbsp Fresh Dill

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly spray with olive oil.

  • 2

    In a food processor, add the chickpeas, egg whites, chickpea flour, garlic, fresh parsley, fresh cilantro, ground cumin, and a pinch of salt and pepper. Pulse until the mixture holds together but still retains some texture.

  • 3

    Form the mixture into small patties or balls (about 10-12 pieces) depending on your portion preference.

  • 4

    Place the formed falafel onto the prepared baking sheet. Lightly spray the tops with olive oil.

  • 5

    Bake in the preheated oven for approximately 20 minutes, turning halfway through, until the falafel are crisp and golden.

  • 6

    Meanwhile, prepare the creamy tahini drizzle by whisking together tahini and lemon juice with a splash of water (if needed) until smooth and pourable.

  • 7

    For the fresh herb salad side, combine the nonfat Greek yogurt, diced cucumber, and fresh dill in a small bowl. Season with a pinch of salt and pepper.

  • 8

    To serve, plate the crispy baked falafel and drizzle generously with the creamy tahini sauce. Add a side of the refreshing Greek yogurt herb salad for a protein-packed, flavorful complement.