Name: Falafel Bowl with Lemon-Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked chickpeas; 1 cup nonfat Greek yogurt; 0.5 tbsp tahini; 1 tbsp chickpea flour; 0.25 cup fresh parsley; 1 clove garlic; 0.5 tsp ground cumin; 0.25 tsp ground coriander; 0.25 tsp sea salt; 0.25 tsp black pepper; 0 tsp olive oil; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tbsp lemon juice; 1 tbsp water

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

YOUR SOLIN GENERATED RECIPE

Falafel Bowl with Lemon-Tahini Drizzle

Pan-seared chickpea falafel patties served over a creamy Greek yogurt base with crisp cucumbers and a zesty lemon-tahini drizzle.

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NUTRITION

Protein

43.3g

Fat

9.8g

Carbs

76.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

1 cup nonfat Greek yogurt

0.5 tbsp tahini

1 tbsp chickpea flour

0.25 cup fresh parsley

1 clove garlic

0.5 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp lemon juice

1 tbsp water

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PREPARATION

1
Pulse chickpeas, parsley, garlic, cumin, coriander, salt, pepper, and chickpea flour in a food processor until a coarse paste forms.
2
Shape the mixture into four small patties using your hands.
3
Heat olive oil in a non-stick skillet over medium heat and sear the patties for 3-4 minutes per side until golden and crisp.
4
Whisk tahini, lemon juice, and water in a small bowl until the sauce is smooth and pourable.
5
Spread the Greek yogurt across the bottom of a shallow bowl to create a protein-rich foundation.
6
Arrange the warm falafel patties, diced cucumbers, and cherry tomatoes over the yogurt.
7
Drizzle the lemon-tahini sauce over the bowl and enjoy immediately.