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 plate of crispy baked falafel paired with a silky tahini and Greek yogurt drizzle, nestled alongside a refreshing herb salad with crunchy cucumber and tomato. This dish bursts with flavors from fresh herbs and a tangy lemon finish, making it a satisfying and nutritious meal.

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NUTRITION

650kcal
Protein
36.2g
Fat
20.9g
Carbs
88.4g

SERVINGS

1 serving

INGREDIENTS

1.4 cups Chickpeas (~246g)

1 large Egg

1 tablespoon Chickpea Flour

1/2 small Red Onion

2 Garlic Cloves

1/4 cup Fresh Parsley (loosely packed)

1/4 cup Fresh Cilantro (loosely packed)

1/2 teaspoon Ground Cumin

1/2 teaspoon Baking Powder

Salt & Pepper to taste

1 tablespoon Tahini

2 tablespoons Lemon Juice

1 tablespoon Greek Yogurt

1 quarter cup diced Cucumber

1 quarter cup diced Tomato

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking tray with parchment paper.

  • 2

    In a food processor, combine the chickpeas, egg, chickpea flour, red onion, garlic, parsley, cilantro, cumin, baking powder, salt, and pepper. Pulse until the mixture is coarse but holds together. If too thick, add a teaspoon of water.

  • 3

    Scoop the mixture into small patties or balls, and place them on the prepared baking tray. Lightly flatten them for even baking.

  • 4

    Bake the falafel for 20-25 minutes, flipping halfway through, until they are crisp and lightly browned.

  • 5

    While the falafel bakes, prepare the tahini drizzle by whisking together tahini, lemon juice, Greek yogurt, and a splash of water until smooth; season with a pinch of salt.

  • 6

    In a small bowl, toss the diced cucumber and tomato with a pinch of salt and additional chopped herbs if desired.

  • 7

    Plate the baked falafel and drizzle evenly with the creamy tahini mixture. Serve alongside the fresh herb salad for a balanced and flavor-packed meal.

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 plate of crispy baked falafel paired with a silky tahini and Greek yogurt drizzle, nestled alongside a refreshing herb salad with crunchy cucumber and tomato. This dish bursts with flavors from fresh herbs and a tangy lemon finish, making it a satisfying and nutritious meal.

NUTRITION

650kcal
Protein
36.2g
Fat
20.9g
Carbs
88.4g

SERVINGS

1 serving

INGREDIENTS

1.4 cups Chickpeas (~246g)

1 large Egg

1 tablespoon Chickpea Flour

1/2 small Red Onion

2 Garlic Cloves

1/4 cup Fresh Parsley (loosely packed)

1/4 cup Fresh Cilantro (loosely packed)

1/2 teaspoon Ground Cumin

1/2 teaspoon Baking Powder

Salt & Pepper to taste

1 tablespoon Tahini

2 tablespoons Lemon Juice

1 tablespoon Greek Yogurt

1 quarter cup diced Cucumber

1 quarter cup diced Tomato

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking tray with parchment paper.

  • 2

    In a food processor, combine the chickpeas, egg, chickpea flour, red onion, garlic, parsley, cilantro, cumin, baking powder, salt, and pepper. Pulse until the mixture is coarse but holds together. If too thick, add a teaspoon of water.

  • 3

    Scoop the mixture into small patties or balls, and place them on the prepared baking tray. Lightly flatten them for even baking.

  • 4

    Bake the falafel for 20-25 minutes, flipping halfway through, until they are crisp and lightly browned.

  • 5

    While the falafel bakes, prepare the tahini drizzle by whisking together tahini, lemon juice, Greek yogurt, and a splash of water until smooth; season with a pinch of salt.

  • 6

    In a small bowl, toss the diced cucumber and tomato with a pinch of salt and additional chopped herbs if desired.

  • 7

    Plate the baked falafel and drizzle evenly with the creamy tahini mixture. Serve alongside the fresh herb salad for a balanced and flavor-packed meal.