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 these crispy baked falafel patties bursting with Middle Eastern spices, paired with a luscious, tangy tahini drizzle and a vibrant herb salad. Every bite delivers a delightful crunch and a fresh burst of flavor, perfect for a wholesome meal any time of day.

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NUTRITION

526kcal
Protein
35.2g
Fat
13.4g
Carbs
77.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained and rinsed (164g)

1 large egg white (33g)

1/4 cup fresh chopped parsley (15g)

1 small diced onion (70g)

2 minced garlic cloves (12g)

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp baking powder

1/2 cup nonfat Greek yogurt (120g)

1 tbsp tahini (15g)

Juice of 1/2 lemon (15g)

1 cup mixed salad greens (30g)

5 cherry tomatoes (75g)

1/2 cucumber, sliced (100g)

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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 chickpeas, egg white, parsley, diced onion, garlic, ground cumin, ground coriander, and baking powder. Pulse until the mixture is somewhat coarse but sticks together. Season with salt and pepper.

  • 3

    Form the mixture into small patties (about the size of a golf ball) and place them on the prepared baking sheet.

  • 4

    Bake the falafel patties in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden and crispy on the edges.

  • 5

    While the falafel is baking, prepare the creamy tahini drizzle by whisking together the nonfat Greek yogurt, tahini, and fresh lemon juice. Adjust seasonings with a pinch of salt if needed.

  • 6

    Assemble the fresh herb salad by combining the mixed salad greens, halved cherry tomatoes, and sliced cucumber in a bowl. Drizzle a little lemon juice over the salad and toss gently.

  • 7

    Plate the baked falafel, drizzle generously with the creamy tahini sauce, and serve alongside the fresh herb salad. Enjoy immediately.

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 these crispy baked falafel patties bursting with Middle Eastern spices, paired with a luscious, tangy tahini drizzle and a vibrant herb salad. Every bite delivers a delightful crunch and a fresh burst of flavor, perfect for a wholesome meal any time of day.

NUTRITION

526kcal
Protein
35.2g
Fat
13.4g
Carbs
77.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained and rinsed (164g)

1 large egg white (33g)

1/4 cup fresh chopped parsley (15g)

1 small diced onion (70g)

2 minced garlic cloves (12g)

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp baking powder

1/2 cup nonfat Greek yogurt (120g)

1 tbsp tahini (15g)

Juice of 1/2 lemon (15g)

1 cup mixed salad greens (30g)

5 cherry tomatoes (75g)

1/2 cucumber, sliced (100g)

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 chickpeas, egg white, parsley, diced onion, garlic, ground cumin, ground coriander, and baking powder. Pulse until the mixture is somewhat coarse but sticks together. Season with salt and pepper.

  • 3

    Form the mixture into small patties (about the size of a golf ball) and place them on the prepared baking sheet.

  • 4

    Bake the falafel patties in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden and crispy on the edges.

  • 5

    While the falafel is baking, prepare the creamy tahini drizzle by whisking together the nonfat Greek yogurt, tahini, and fresh lemon juice. Adjust seasonings with a pinch of salt if needed.

  • 6

    Assemble the fresh herb salad by combining the mixed salad greens, halved cherry tomatoes, and sliced cucumber in a bowl. Drizzle a little lemon juice over the salad and toss gently.

  • 7

    Plate the baked falafel, drizzle generously with the creamy tahini sauce, and serve alongside the fresh herb salad. Enjoy immediately.