Crispy Baked Falafel with Creamy Tahini Sauce 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 Sauce and Fresh Herb Salad

YOUR SOLIN GENERATED RECIPE

Crispy Baked Falafel with Creamy Tahini Sauce and Fresh Herb Salad

Enjoy a vibrant mix of baked falafel, bursting with aromatic herbs and spices, paired with a velvety tahini-yogurt sauce and a refreshing herb salad that's perfect for a wholesome meal any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

572kcal
Protein
39.4g
Fat
17.6g
Carbs
70.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

1 large Egg (50g)

1/2 cup Fresh Parsley (30g, chopped)

1/2 cup Fresh Cilantro (16g, chopped)

2 Garlic Cloves (6g)

1/4 cup Onion (40g, diced)

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

1/4 tsp Baking Powder

1 tbsp Tahini Paste (15g)

1 tbsp Lemon Juice (15g)

1 Garlic Clove for Sauce (3g)

1/2 cup Nonfat Greek Yogurt (120g)

1 cup Mixed Greens (30g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Cucumber (52g, sliced)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse the canned chickpeas.

  • 2

    In a food processor, combine chickpeas, egg, fresh parsley, fresh cilantro, garlic cloves, diced onion, ground cumin, ground coriander, baking powder, and a pinch each of salt and pepper. Pulse until the mixture is coarsely blended, ensuring some texture remains.

  • 3

    Form the mixture into small patties or balls, about the size of a golf ball, and place them on a parchment-lined baking sheet. Lightly spray or brush with olive oil.

  • 4

    Bake for 20-25 minutes, flipping halfway through, until the falafel are golden and crispy on the outside.

  • 5

    While the falafel bakes, prepare the creamy tahini sauce. In a small bowl, whisk together tahini paste, lemon juice, the extra garlic clove, nonfat Greek yogurt, and a splash of water. Adjust seasoning with salt and pepper until smooth and creamy.

  • 6

    Prepare the fresh herb salad by combining mixed greens, halved cherry tomatoes, and sliced cucumber in a bowl. Drizzle a little lemon juice and season lightly with salt.

  • 7

    Plate the crispy baked falafel with a generous drizzle of the creamy tahini sauce alongside the fresh herb salad. Enjoy your nutrient-packed, flavorful meal!

Crispy Baked Falafel with Creamy Tahini Sauce 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 Sauce and Fresh Herb Salad

YOUR SOLIN GENERATED RECIPE

Crispy Baked Falafel with Creamy Tahini Sauce and Fresh Herb Salad

Enjoy a vibrant mix of baked falafel, bursting with aromatic herbs and spices, paired with a velvety tahini-yogurt sauce and a refreshing herb salad that's perfect for a wholesome meal any time of day.

NUTRITION

572kcal
Protein
39.4g
Fat
17.6g
Carbs
70.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

1 large Egg (50g)

1/2 cup Fresh Parsley (30g, chopped)

1/2 cup Fresh Cilantro (16g, chopped)

2 Garlic Cloves (6g)

1/4 cup Onion (40g, diced)

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

1/4 tsp Baking Powder

1 tbsp Tahini Paste (15g)

1 tbsp Lemon Juice (15g)

1 Garlic Clove for Sauce (3g)

1/2 cup Nonfat Greek Yogurt (120g)

1 cup Mixed Greens (30g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Cucumber (52g, sliced)

PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse the canned chickpeas.

  • 2

    In a food processor, combine chickpeas, egg, fresh parsley, fresh cilantro, garlic cloves, diced onion, ground cumin, ground coriander, baking powder, and a pinch each of salt and pepper. Pulse until the mixture is coarsely blended, ensuring some texture remains.

  • 3

    Form the mixture into small patties or balls, about the size of a golf ball, and place them on a parchment-lined baking sheet. Lightly spray or brush with olive oil.

  • 4

    Bake for 20-25 minutes, flipping halfway through, until the falafel are golden and crispy on the outside.

  • 5

    While the falafel bakes, prepare the creamy tahini sauce. In a small bowl, whisk together tahini paste, lemon juice, the extra garlic clove, nonfat Greek yogurt, and a splash of water. Adjust seasoning with salt and pepper until smooth and creamy.

  • 6

    Prepare the fresh herb salad by combining mixed greens, halved cherry tomatoes, and sliced cucumber in a bowl. Drizzle a little lemon juice and season lightly with salt.

  • 7

    Plate the crispy baked falafel with a generous drizzle of the creamy tahini sauce alongside the fresh herb salad. Enjoy your nutrient-packed, flavorful meal!