Name: Falafel with Lemon-Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup canned chickpeas; 0.75 cup non-fat Greek yogurt; 0.5 tbsp tahini; 1 tbsp hemp hearts; 1 tbsp nutritional yeast; 0.5 cup fresh parsley; 2 cloves garlic; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 0 tsp extra virgin olive oil

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 infused with fresh herbs and hemp hearts, served alongside a velvety lemon-tahini yogurt sauce.

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NUTRITION

Protein

55.8g

Fat

14.2g

Carbs

66.6g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas

0.75 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp hemp hearts

1 tbsp nutritional yeast

0.5 cup fresh parsley

2 cloves garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0 tsp extra virgin olive oil

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PREPARATION

1
Pulse the rinsed chickpeas, parsley, garlic, hemp hearts, nutritional yeast, cumin, coriander, salt, and pepper in a food processor until a coarse meal forms.
2
Shape the chickpea mixture into 4 thick patties, pressing firmly so they hold their shape.
3
Heat the olive oil in a non-stick skillet over medium heat and sear the patties for 4 minutes per side until golden brown and crispy.
4
In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.
5
Plate the hot falafel patties and drizzle generously with the lemon-tahini yogurt sauce before serving.