Name: Crispy Falafel Bowl with Lemon-Tahini Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Canned chickpeas; 1 tbsp Hemp hearts; 0.25 cup Fresh parsley; 2 cloves Garlic; 1 tsp Ground cumin; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0 tbsp Avocado oil; 0.75 cup Non-fat Greek yogurt; 0.25 tbsp Tahini; 1 tbsp Lemon juice; 2 cups Baby spinach; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes

Crispy Falafel Bowl with Lemon-Tahini Sauce

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

YOUR SOLIN GENERATED RECIPE

Crispy Falafel Bowl with Lemon-Tahini Sauce

Pan-seared chickpea and hemp falafels served over crisp greens with a velvety lemon-tahini yogurt sauce.

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NUTRITION

Protein

37.6g

Fat

11.1g

Carbs

57.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned chickpeas

1 tbsp Hemp hearts

0.25 cup Fresh parsley

2 cloves Garlic

1 tsp Ground cumin

0.5 tsp Sea salt

0.25 tsp Black pepper

0 tbsp Avocado oil

0.75 cup Non-fat Greek yogurt

0.25 tbsp Tahini

1 tbsp Lemon juice

2 cups Baby spinach

0.5 cup Cucumber

0.5 cup Cherry tomatoes

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PREPARATION

1
Pulse the rinsed chickpeas, hemp hearts, parsley, garlic, cumin, salt, and pepper in a food processor until a coarse, moldable texture forms.
2
Divide the mixture and shape into six small, even patties using your hands.
3
Heat the avocado oil in a non-stick skillet over medium heat and sear the falafel for 4 minutes per side until a golden crust develops.
4
Whisk the Greek yogurt, tahini, and lemon juice in a small bowl until the sauce is smooth and creamy.
5
Place the baby spinach, diced cucumber, and halved tomatoes in a bowl, top with the warm falafel, and finish with a generous drizzle of the yogurt sauce.