Crispy Falafel with Roasted Sweet Potatoes

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

Crispy Falafel with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Falafel with Roasted Sweet Potatoes

Enjoy a vibrant plate featuring homemade crispy falafel made from chickpeas and fresh herbs, paired with tender roasted sweet potatoes and a cool, protein-packed nonfat Greek yogurt dip. A sprinkle of hemp seeds adds a nutty finish to this balanced dish, perfect for a wholesome meal that satisfies both taste and nutrition.

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NUTRITION

500kcal
Protein
32.2g
Fat
12.1g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Chickpeas (~123g)

3 tbsp Fresh Parsley

3 tbsp Fresh Cilantro

2 cloves Garlic

2 tbsp Onion

1 medium Sweet Potato

150g Nonfat Greek Yogurt

10g Hemp Seeds

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a food processor, combine the cooked chickpeas, fresh parsley, cilantro, garlic, and onion. Process until the mixture is coarse but holds together. Season with salt and pepper.

  • 3

    Form the mixture into small patties or balls. Lightly brush them with olive oil.

  • 4

    Place the falafel on a parchment-lined baking sheet and bake for 20-25 minutes, turning halfway, until they’re golden and crispy.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss with a little olive oil, salt, and pepper, then spread on a separate baking sheet.

  • 6

    Roast the sweet potato cubes in the oven for about 25 minutes or until tender and slightly crisp on the edges.

  • 7

    In a small bowl, stir the nonfat Greek yogurt with a pinch of salt and pepper to serve as a dip.

  • 8

    Plate the crispy falafel alongside the roasted sweet potatoes, drizzle or serve the yogurt dip on the side, and sprinkle hemp seeds over the falafel for an extra protein boost.

Crispy Falafel with Roasted Sweet Potatoes

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

Crispy Falafel with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Falafel with Roasted Sweet Potatoes

Enjoy a vibrant plate featuring homemade crispy falafel made from chickpeas and fresh herbs, paired with tender roasted sweet potatoes and a cool, protein-packed nonfat Greek yogurt dip. A sprinkle of hemp seeds adds a nutty finish to this balanced dish, perfect for a wholesome meal that satisfies both taste and nutrition.

NUTRITION

500kcal
Protein
32.2g
Fat
12.1g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Chickpeas (~123g)

3 tbsp Fresh Parsley

3 tbsp Fresh Cilantro

2 cloves Garlic

2 tbsp Onion

1 medium Sweet Potato

150g Nonfat Greek Yogurt

10g Hemp Seeds

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a food processor, combine the cooked chickpeas, fresh parsley, cilantro, garlic, and onion. Process until the mixture is coarse but holds together. Season with salt and pepper.

  • 3

    Form the mixture into small patties or balls. Lightly brush them with olive oil.

  • 4

    Place the falafel on a parchment-lined baking sheet and bake for 20-25 minutes, turning halfway, until they’re golden and crispy.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss with a little olive oil, salt, and pepper, then spread on a separate baking sheet.

  • 6

    Roast the sweet potato cubes in the oven for about 25 minutes or until tender and slightly crisp on the edges.

  • 7

    In a small bowl, stir the nonfat Greek yogurt with a pinch of salt and pepper to serve as a dip.

  • 8

    Plate the crispy falafel alongside the roasted sweet potatoes, drizzle or serve the yogurt dip on the side, and sprinkle hemp seeds over the falafel for an extra protein boost.