Crispy Quinoa Falafel Bowl with Sautéed Veggies and Lemon-Tahini Drizzle

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

Crispy Quinoa Falafel Bowl with Sautéed Veggies and Lemon-Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Quinoa Falafel Bowl with Sautéed Veggies and Lemon-Tahini Drizzle

Pan-seared quinoa and hemp seed falafel served over a bed of sautéed zucchini and spinach, finished with a creamy lemon-tahini drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

447kcal
Protein
38.1g
Fat
17g
Carbs
40.0g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Cooked Quinoa

0.33 cup Canned Chickpeas

2 tablespoons Hemp Seeds

25 grams Pea Protein Isolate

1 cup Sliced Zucchini

1 cup Fresh Spinach

1 teaspoon Tahini

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place drained chickpeas, hemp seeds, pea protein, and a pinch of cumin in a food processor and pulse until a thick dough forms.

  • 2

    Fold in half of the cooked quinoa to add texture, then shape the mixture into four small falafel patties.

  • 3

    Heat a non-stick skillet over medium heat and sear the falafel patties until golden and crispy on both sides.

  • 4

    Remove the falafel from the pan and briefly sauté the zucchini and spinach until the greens are just wilted.

  • 5

    Whisk the tahini with lemon juice and a teaspoon of water until smooth and pourable.

  • 6

    Assemble the bowl by layering the remaining quinoa, sautéed veggies, and crispy falafel, then finish with the creamy tahini drizzle.

Crispy Quinoa Falafel Bowl with Sautéed Veggies and Lemon-Tahini Drizzle

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

Crispy Quinoa Falafel Bowl with Sautéed Veggies and Lemon-Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Quinoa Falafel Bowl with Sautéed Veggies and Lemon-Tahini Drizzle

Pan-seared quinoa and hemp seed falafel served over a bed of sautéed zucchini and spinach, finished with a creamy lemon-tahini drizzle.

NUTRITION

447kcal
Protein
38.1g
Fat
17g
Carbs
40.0g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Cooked Quinoa

0.33 cup Canned Chickpeas

2 tablespoons Hemp Seeds

25 grams Pea Protein Isolate

1 cup Sliced Zucchini

1 cup Fresh Spinach

1 teaspoon Tahini

PREPARATION

  • 1

    Place drained chickpeas, hemp seeds, pea protein, and a pinch of cumin in a food processor and pulse until a thick dough forms.

  • 2

    Fold in half of the cooked quinoa to add texture, then shape the mixture into four small falafel patties.

  • 3

    Heat a non-stick skillet over medium heat and sear the falafel patties until golden and crispy on both sides.

  • 4

    Remove the falafel from the pan and briefly sauté the zucchini and spinach until the greens are just wilted.

  • 5

    Whisk the tahini with lemon juice and a teaspoon of water until smooth and pourable.

  • 6

    Assemble the bowl by layering the remaining quinoa, sautéed veggies, and crispy falafel, then finish with the creamy tahini drizzle.