Falafel Wraps with Tahini Drizzle

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

Falafel Wraps with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Falafel Wraps with Tahini Drizzle

Baked chickpea and hemp heart falafel tucked into a toasted wrap with crisp vegetables and a creamy, zesty tahini-yogurt drizzle.

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NUTRITION

471kcal
Protein
32.3g
Fat
16.1g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked chickpeas

1 tbsp hemp hearts

0.25 cup liquid egg whites

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.5 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp sea salt

0.13 tsp black pepper

0.5 large high-protein wrap

0.25 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tsp lemon juice

0.25 cup diced cucumber

0.25 cup diced tomato

0.5 oz feta cheese

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 2

    In a food processor, pulse the chickpeas, hemp hearts, egg whites, parsley, cilantro, garlic, cumin, coriander, salt, and pepper until a coarse paste forms.

  • 3

    Shape the mixture into 4 or 5 small patties and place them evenly on the prepared baking sheet.

  • 4

    Bake for 15 to 20 minutes, flipping the patties halfway through, until they are golden brown and firm to the touch.

  • 5

    While the falafel bakes, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl until the sauce is smooth and creamy.

  • 6

    Warm the high-protein wrap in a dry skillet over medium heat for 30 seconds per side until it becomes pliable and soft.

  • 7

    Assemble the wrap by placing the baked falafel in the center, topping with cucumber, tomato, and feta, then finishing with a generous drizzle of the zesty tahini sauce.

Falafel Wraps with Tahini Drizzle

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

Falafel Wraps with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Falafel Wraps with Tahini Drizzle

Baked chickpea and hemp heart falafel tucked into a toasted wrap with crisp vegetables and a creamy, zesty tahini-yogurt drizzle.

NUTRITION

471kcal
Protein
32.3g
Fat
16.1g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked chickpeas

1 tbsp hemp hearts

0.25 cup liquid egg whites

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.5 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp sea salt

0.13 tsp black pepper

0.5 large high-protein wrap

0.25 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tsp lemon juice

0.25 cup diced cucumber

0.25 cup diced tomato

0.5 oz feta cheese

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 2

    In a food processor, pulse the chickpeas, hemp hearts, egg whites, parsley, cilantro, garlic, cumin, coriander, salt, and pepper until a coarse paste forms.

  • 3

    Shape the mixture into 4 or 5 small patties and place them evenly on the prepared baking sheet.

  • 4

    Bake for 15 to 20 minutes, flipping the patties halfway through, until they are golden brown and firm to the touch.

  • 5

    While the falafel bakes, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl until the sauce is smooth and creamy.

  • 6

    Warm the high-protein wrap in a dry skillet over medium heat for 30 seconds per side until it becomes pliable and soft.

  • 7

    Assemble the wrap by placing the baked falafel in the center, topping with cucumber, tomato, and feta, then finishing with a generous drizzle of the zesty tahini sauce.