Name: Falafel Bowl with Lemon-Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup canned chickpeas; 1 tbsp hemp seeds; 0.25 cup fresh parsley; 1 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp garlic powder; 0.5 tbsp olive oil; 2 cup fresh spinach; 0.25 cup cucumber; 0.25 cup cherry tomatoes; 0.5 cup nonfat Greek yogurt; 1 tbsp tahini; 1 tbsp lemon juice

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 pan-seared falafel patties made with protein-rich hemp seeds and chickpeas, served over a bed of fresh greens with a velvety lemon-tahini drizzle.

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NUTRITION

Protein

42.5g

Fat

23.9g

Carbs

52.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas

1 tbsp hemp seeds

0.25 cup fresh parsley

1 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

0.5 tbsp olive oil

2 cup fresh spinach

0.25 cup cucumber

0.25 cup cherry tomatoes

0.5 cup nonfat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

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PREPARATION

1
In a food processor, pulse the canned chickpeas, hemp seeds, fresh parsley, ground cumin, sea salt, black pepper, and garlic powder until a coarse, moldable dough forms.
2
Divide the mixture into four equal portions and shape them into small, flat patties.
3
Heat the olive oil in a non-stick skillet over medium-high heat and sear the patties for 3-4 minutes per side until they are golden and crispy.
4
In a small bowl, whisk together the nonfat Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.
5
Arrange the fresh spinach in a large bowl and top with the diced cucumber and cherry tomatoes.
6
Place the warm falafel patties on top of the salad and finish by drizzling the lemon-tahini sauce over the entire bowl.