Name: Crispy Falafel with Lemon-Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup chickpeas; 2 large egg whites; 0.75 cup non-fat Greek yogurt; 0.5 tbsp tahini; 1 cup fresh parsley; 2 cloves garlic; 1 tsp ground cumin; 1 tsp ground coriander; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 0.25 tsp extra virgin olive oil; 2 cups baby spinach; 0.5 cup cucumber

Crispy Falafel with Lemon-Tahini Drizzle

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 Lemon-Tahini Drizzle

Pan-seared chickpea falafel patties seasoned with aromatic herbs, served over a bed of crisp greens with a creamy lemon-tahini yogurt drizzle.

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NUTRITION

Protein

47.3g

Fat

13.8g

Carbs

69.0g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas

2 large egg whites

0.75 cup non-fat Greek yogurt

0.5 tbsp tahini

1 cup fresh parsley

2 cloves garlic

1 tsp ground cumin

1 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.25 tsp extra virgin olive oil

2 cups baby spinach

0.5 cup cucumber

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PREPARATION

1
In a food processor, combine the rinsed chickpeas, fresh parsley, garlic, egg whites, cumin, coriander, salt, and pepper.
2
Pulse the mixture until well combined but still slightly textured, avoiding a complete puree.
3
Form the mixture into four thick patties using your hands.
4
Heat the olive oil in a non-stick skillet over medium heat and sear the patties for 4-5 minutes per side until a golden crust forms.
5
In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and pourable.
6
Arrange the baby spinach and chopped cucumber on a plate, top with the warm falafel patties, and finish with the lemon-tahini drizzle.