Name: Crispy Falafel with Tahini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup cooked chickpeas; 3 tbsp hemp hearts; 1 cup nonfat Greek yogurt; 1 tsp tahini; 1 tsp avocado oil; 0.25 cup fresh parsley; 0.25 cup fresh cilantro; 1 clove garlic; 0.5 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 1 cup cucumber; 0.5 cup cherry tomatoes

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

YOUR SOLIN GENERATED RECIPE

Crispy Falafel with Tahini

Pan-seared chickpea and hemp seed falafel patties served with a tangy lemon-tahini yogurt sauce over a crisp, refreshing cucumber and tomato salad.

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NUTRITION

Protein

46.0g

Fat

24.9g

Carbs

51.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked chickpeas

3 tbsp hemp hearts

1 cup nonfat Greek yogurt

1 tsp tahini

1 tsp avocado oil

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 cup cucumber

0.5 cup cherry tomatoes

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PREPARATION

1
Place the cooked chickpeas, hemp hearts, parsley, cilantro, garlic, cumin, sea salt, and black pepper into a food processor.
2
Pulse the mixture until well combined but still slightly textured, then form into four small patties.
3
Heat the avocado oil in a non-stick skillet over medium heat.
4
Sear the falafel patties for 3-4 minutes per side until they develop a golden-brown, crispy exterior.
5
In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.
6
Arrange the chopped cucumber and halved cherry tomatoes on a plate.
7
Top the vegetables with the warm falafel patties and finish with a generous drizzle of the lemon-tahini sauce.