YOUR SOLIN GENERATED RECIPE
Crispy Falafel with Lemon-Herb Tahini Sauce
Crispy pan-seared falafel patties made with protein-packed chickpeas and hemp seeds, served with a velvety lemon-herb yogurt sauce over a bed of fresh spinach.
INGREDIENTS
0.75 cup canned chickpeas
1 tbsp hemp hearts
2 tbsp fresh parsley
2 tbsp fresh cilantro
1 clove garlic
0.5 tsp ground cumin
0.5 tsp ground coriander
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tbsp avocado oil
0.75 cup non-fat Greek yogurt
0.25 tbsp tahini
1 tbsp lemon juice
1 tsp dried dill
1 cup baby spinach
PREPARATION
Pulse the rinsed chickpeas, hemp hearts, parsley, cilantro, garlic, cumin, coriander, salt, and pepper in a food processor until a coarse, uniform meal forms.
Shape the mixture into four small, thick patties using your hands, pressing firmly to ensure they stay intact during cooking.
Heat the avocado oil in a non-stick skillet over medium heat and sear the patties for approximately 4 minutes on each side until they are golden and crisp.
In a small mixing bowl, whisk together the Greek yogurt, tahini, lemon juice, and dried dill until the sauce is smooth and creamy.
Arrange the baby spinach on a plate, place the warm falafel patties on top, and finish by drizzling the lemon-herb sauce over the dish.