Name: Falafel Bowl with Lemon-Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Chickpeas; 0.5 cup Shelled edamame; 1 tbsp Hemp hearts; 0.5 cup Non-fat Greek yogurt; 1 tbsp Tahini; 0.25 cup Cooked quinoa; 1 cup Baby spinach; 0.25 cup Cucumber; 0.25 cup Cherry tomatoes; 1 tbsp Lemon juice; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Extra virgin olive oil

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

Crispy chickpea and edamame falafel patties pan-seared until golden, served over a bed of quinoa and fresh greens with a silky lemon-tahini drizzle.

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NUTRITION

Protein

47.3g

Fat

24.7g

Carbs

58.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Chickpeas

0.5 cup Shelled edamame

1 tbsp Hemp hearts

0.5 cup Non-fat Greek yogurt

1 tbsp Tahini

0.25 cup Cooked quinoa

1 cup Baby spinach

0.25 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Lemon juice

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

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PREPARATION

1
Pulse chickpeas, edamame, hemp hearts, cumin, garlic powder, salt, and pepper in a food processor until a coarse, moldable paste forms.
2
Shape the mixture into four small patties, pressing firmly to ensure they stay intact during cooking.
3
Heat olive oil in a non-stick skillet over medium heat and sear the patties for 4 minutes per side until they develop a golden crust.
4
In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.
5
Assemble the bowl by layering the spinach, quinoa, cucumber, and tomatoes.
6
Top the vegetables with the warm falafel patties and drizzle the lemon-tahini sauce over the entire bowl.