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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Falafel with Creamy Lemon Tahini and Fresh Herb Salad

Enjoy a delightful twist on classic falafel with a mix of soaked chickpeas, vibrant fresh herbs, and warming spices, perfectly baked for a light crisp. Paired with a tangy lemon tahini dressing enriched with a touch of Greek yogurt and a refreshing side herb salad, this dish offers a balanced medley of textures and flavors that's both satisfying and nourishing.

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NUTRITION

579kcal
Protein
32.8g
Fat
19.0g
Carbs
79.7g

SERVINGS

1 serving

INGREDIENTS

1.3 cups cooked chickpeas (approx 214g)

0.5 cup fresh parsley

0.25 cup chopped red onion

2 cloves garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

Olive oil cooking spray

1.5 tablespoons tahini

0.33 cup nonfat Greek yogurt

1 tablespoon fresh lemon juice

1 cup mixed fresh herbs & baby spinach

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PREPARATION

  • 1

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

  • 2

    In a food processor, combine the cooked chickpeas, fresh parsley, red onion, garlic, cumin, and coriander. Pulse until the mixture is coarse but holds together. Avoid over-processing to maintain a bit of texture.

  • 3

    Form the mixture into small patties (about 4-5, depending on desired size). Place them on the baking sheet and lightly spray the tops with olive oil cooking spray.

  • 4

    Bake in the preheated oven for 20-25 minutes, turning halfway through, until the falafel patties develop a crispy exterior.

  • 5

    While the falafel bakes, prepare the creamy lemon tahini dressing. In a small bowl, whisk together tahini, nonfat Greek yogurt, and fresh lemon juice until smooth. Adjust seasoning with salt and pepper to taste.

  • 6

    Toss the mixed fresh herbs and baby spinach with a light drizzle of lemon juice or a splash of water if desired to create a refreshing salad.

  • 7

    Plate the crispy falafel patties alongside the fresh herb salad and drizzle the creamy lemon tahini dressing over or serve on the side for dipping. Enjoy!

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Falafel with Creamy Lemon Tahini and Fresh Herb Salad

Enjoy a delightful twist on classic falafel with a mix of soaked chickpeas, vibrant fresh herbs, and warming spices, perfectly baked for a light crisp. Paired with a tangy lemon tahini dressing enriched with a touch of Greek yogurt and a refreshing side herb salad, this dish offers a balanced medley of textures and flavors that's both satisfying and nourishing.

NUTRITION

579kcal
Protein
32.8g
Fat
19.0g
Carbs
79.7g

SERVINGS

1 serving

INGREDIENTS

1.3 cups cooked chickpeas (approx 214g)

0.5 cup fresh parsley

0.25 cup chopped red onion

2 cloves garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

Olive oil cooking spray

1.5 tablespoons tahini

0.33 cup nonfat Greek yogurt

1 tablespoon fresh lemon juice

1 cup mixed fresh herbs & baby spinach

PREPARATION

  • 1

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

  • 2

    In a food processor, combine the cooked chickpeas, fresh parsley, red onion, garlic, cumin, and coriander. Pulse until the mixture is coarse but holds together. Avoid over-processing to maintain a bit of texture.

  • 3

    Form the mixture into small patties (about 4-5, depending on desired size). Place them on the baking sheet and lightly spray the tops with olive oil cooking spray.

  • 4

    Bake in the preheated oven for 20-25 minutes, turning halfway through, until the falafel patties develop a crispy exterior.

  • 5

    While the falafel bakes, prepare the creamy lemon tahini dressing. In a small bowl, whisk together tahini, nonfat Greek yogurt, and fresh lemon juice until smooth. Adjust seasoning with salt and pepper to taste.

  • 6

    Toss the mixed fresh herbs and baby spinach with a light drizzle of lemon juice or a splash of water if desired to create a refreshing salad.

  • 7

    Plate the crispy falafel patties alongside the fresh herb salad and drizzle the creamy lemon tahini dressing over or serve on the side for dipping. Enjoy!