Crispy Falafel with Lemon-Tahini Drizzle

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

Crispy Falafel with Lemon-Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Falafel with Lemon-Tahini Drizzle

Crispy pan-seared falafel patties made with edamame and chickpeas, served over fresh greens with a zesty lemon-tahini yogurt drizzle. The golden exterior provides a satisfying crunch.

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NUTRITION

422kcal
Protein
40.8g
Fat
17.3g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Canned chickpeas

0.5 cup Shelled edamame

1 tbsp Hemp hearts

1 large Egg white

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tbsp Olive oil

0.75 cup Non-fat Greek yogurt

1 tsp Tahini

1 tbsp Lemon juice

1 cup Baby spinach

0.25 cup Cucumber

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PREPARATION

  • 1

    Rinse the canned chickpeas and pat them completely dry with a paper towel to ensure a crispy texture.

  • 2

    In a food processor, combine the chickpeas, edamame, hemp hearts, parsley, cilantro, garlic, cumin, coriander, salt, pepper, and egg white.

  • 3

    Pulse the mixture until it forms a coarse, uniform meal that holds together when pressed, being careful not to over-process into a paste.

  • 4

    Form the mixture into 4 small, even patties about half an inch thick.

  • 5

    Heat the olive oil in a non-stick skillet over medium heat and sear the patties for 4 to 5 minutes per side until they are deeply golden and crispy.

  • 6

    In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.

  • 7

    Arrange the baby spinach and diced cucumber on a plate, top with the warm falafel patties, and finish with a generous drizzle of the lemon-tahini sauce.

Crispy Falafel with Lemon-Tahini Drizzle

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

Crispy Falafel with Lemon-Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Falafel with Lemon-Tahini Drizzle

Crispy pan-seared falafel patties made with edamame and chickpeas, served over fresh greens with a zesty lemon-tahini yogurt drizzle. The golden exterior provides a satisfying crunch.

NUTRITION

422kcal
Protein
40.8g
Fat
17.3g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Canned chickpeas

0.5 cup Shelled edamame

1 tbsp Hemp hearts

1 large Egg white

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tbsp Olive oil

0.75 cup Non-fat Greek yogurt

1 tsp Tahini

1 tbsp Lemon juice

1 cup Baby spinach

0.25 cup Cucumber

PREPARATION

  • 1

    Rinse the canned chickpeas and pat them completely dry with a paper towel to ensure a crispy texture.

  • 2

    In a food processor, combine the chickpeas, edamame, hemp hearts, parsley, cilantro, garlic, cumin, coriander, salt, pepper, and egg white.

  • 3

    Pulse the mixture until it forms a coarse, uniform meal that holds together when pressed, being careful not to over-process into a paste.

  • 4

    Form the mixture into 4 small, even patties about half an inch thick.

  • 5

    Heat the olive oil in a non-stick skillet over medium heat and sear the patties for 4 to 5 minutes per side until they are deeply golden and crispy.

  • 6

    In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.

  • 7

    Arrange the baby spinach and diced cucumber on a plate, top with the warm falafel patties, and finish with a generous drizzle of the lemon-tahini sauce.