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 canned chickpeas; 0.5 cup fresh parsley; 2 cloves garlic; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tbsp chickpea flour; 0.25 tsp avocado oil; 1 cup non-fat Greek yogurt; 0.5 tbsp tahini; 1 tbsp lemon juice; 1 cup diced cucumber; 0.5 cup cherry tomatoes

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

Golden pan-seared falafel patties made from herbed chickpeas served with a velvety lemon-tahini yogurt sauce and a crisp cucumber salad.

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NUTRITION

Protein

39.9g

Fat

12.9g

Carbs

63.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas

0.5 cup fresh parsley

2 cloves garlic

1 tsp ground cumin

1 tsp ground coriander

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tbsp chickpea flour

0.25 tsp avocado oil

1 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

1 cup diced cucumber

0.5 cup cherry tomatoes

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PREPARATION

1
Pulse the chickpeas, parsley, garlic, cumin, coriander, sea salt, and black pepper in a food processor until a coarse, grainy texture forms.
2
Transfer the mixture to a bowl, stir in the chickpea flour to bind, and shape into four thick patties.
3
Heat the avocado oil in a non-stick skillet over medium heat and sear the patties until they are golden and crispy, about 4 minutes per side.
4
In a separate small bowl, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.
5
Serve the warm falafel patties topped with the lemon-tahini drizzle alongside the diced cucumber and cherry tomatoes.