Name: Falafel with Lemon-Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Chickpeas; 1 large Egg; 1 tbsp Hemp hearts; 2 tbsp Parsley; 1 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 0.75 cup Non-fat Greek yogurt; 0 tbsp Tahini; 1 tbsp Lemon juice; 0 tsp 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 aromatic cumin and fresh parsley, finished with a velvety lemon-tahini yogurt drizzle.

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NUTRITION

Protein

43.4g

Fat

15.0g

Carbs

57.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

1 large Egg

1 tbsp Hemp hearts

2 tbsp Parsley

1 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.75 cup Non-fat Greek yogurt

0 tbsp Tahini

1 tbsp Lemon juice

0 tsp Olive oil

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PREPARATION

1
In a food processor, pulse the chickpeas, egg, hemp hearts, parsley, cumin, sea salt, black pepper, and garlic until a coarse, moldable paste forms.
2
Divide the mixture and shape into four even patties, pressing firmly so they hold their shape during cooking.
3
Heat the olive oil in a non-stick skillet over medium heat and sear the patties for 4 minutes per side until a golden, crispy crust develops.
4
While the falafel cooks, whisk the Greek yogurt, tahini, and lemon juice in a small bowl until the sauce is smooth and creamy.
5
Serve the warm falafel patties immediately, topped with a generous drizzle of the lemon-tahini sauce.