Name: Falafel with Lemon-Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked Chickpeas; 1 large Egg; 1 cup non-fat Greek yogurt; 0.5 tbsp Tahini; 1 tbsp Lemon juice; 0.5 cup fresh Parsley; 2 cloves Garlic; 0.5 tsp ground Cumin; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0 tsp Olive oil; 1 cup fresh Spinach

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

YOUR SOLIN GENERATED RECIPE

Falafel with Lemon-Tahini Drizzle

Pan-seared chickpea falafel patties served over a bed of fresh spinach and drizzled with a creamy, zesty lemon-tahini yogurt sauce.

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NUTRITION

Protein

46.2g

Fat

13.7g

Carbs

63.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Chickpeas

1 large Egg

1 cup non-fat Greek yogurt

0.5 tbsp Tahini

1 tbsp Lemon juice

0.5 cup fresh Parsley

2 cloves Garlic

0.5 tsp ground Cumin

0.5 tsp Sea salt

0.25 tsp Black pepper

0 tsp Olive oil

1 cup fresh Spinach

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PREPARATION

1
Place the chickpeas, egg, fresh parsley, garlic, cumin, sea salt, and black pepper into a food processor.
2
Pulse the mixture until a coarse, uniform paste forms that holds its shape when pressed.
3
Form the chickpea mixture into four equal-sized patties.
4
Heat the olive oil in a non-stick skillet over medium heat.
5
Sear the falafel patties for approximately 4 minutes per side until they are golden brown and crispy.
6
In a small mixing bowl, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.
7
Arrange the fresh spinach on a serving plate and place the warm falafel patties on top.
8
Drizzle the lemon-tahini yogurt sauce generously over the falafel and serve immediately.