Name: Sprouted Chickpea Falafel with Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup sprouted chickpeas; 1.5 tbsp hemp seeds; 3 tbsp nutritional yeast; 0.5 cup fresh parsley; 1 clove garlic; 1 tsp ground cumin; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 cup non-fat Greek yogurt; 0.5 tsp tahini; 1 tsp lemon juice; 1 tbsp water

Sprouted Chickpea Falafel with Tahini Drizzle

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

YOUR SOLIN GENERATED RECIPE

Sprouted Chickpea Falafel with Tahini Drizzle

Dehydrated sprouted chickpeas blended with aromatic herbs and hemp seeds, served with a velvety lemon-tahini yogurt dip.

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NUTRITION

Protein

41.6g

Fat

14.4g

Carbs

62.2g

SERVINGS

1 serving

INGREDIENTS

1 cup sprouted chickpeas

1.5 tbsp hemp seeds

3 tbsp nutritional yeast

0.5 cup fresh parsley

1 clove garlic

1 tsp ground cumin

0.5 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

0.5 tsp tahini

1 tsp lemon juice

1 tbsp water

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PREPARATION

1
Pulse the sprouted chickpeas, hemp seeds, nutritional yeast, parsley, garlic, cumin, salt, and pepper in a food processor until a coarse, moldable dough forms.
2
Form the mixture into 6 small, flat patties to ensure they dry evenly in the center.
3
Place the patties on a dehydrator tray and dry at 115°F for approximately 8 hours until the exterior is firm and crisp.
4
In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, and water until the sauce is smooth and pourable.
5
Serve the dehydrated falafel warm or at room temperature with the chilled lemon-tahini dip on the side.