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; 1 tbsp Hemp hearts; 0.5 cup Fresh parsley; 0.5 cup Fresh cilantro; 2 cloves Garlic; 1 tsp Ground cumin; 0.5 tsp Ground coriander; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Extra virgin olive oil; 0.75 cup Plain Greek yogurt; 0.5 tsp Tahini; 1 tbsp Lemon juice; 1 tbsp Water

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 and hemp heart falafel served with a tangy lemon-tahini yogurt sauce for a satisfyingly crunchy texture.

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NUTRITION

Protein

33.3g

Fat

23.4g

Carbs

53.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned chickpeas

1 tbsp Hemp hearts

0.5 cup Fresh parsley

0.5 cup Fresh cilantro

2 cloves Garlic

1 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Extra virgin olive oil

0.75 cup Plain Greek yogurt

0.5 tsp Tahini

1 tbsp Lemon juice

1 tbsp Water

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PREPARATION

1
Place the drained chickpeas, hemp hearts, parsley, cilantro, garlic, cumin, coriander, sea salt, and black pepper into a food processor.
2
Pulse the mixture until it is finely chopped and holds together when pinched, ensuring it remains slightly coarse rather than a smooth paste.
3
Divide the mixture and form into 4 small, flat patties about half an inch thick.
4
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
5
Add the falafel patties to the skillet and cook for 4 to 5 minutes per side until they are deeply golden and crispy.
6
While the falafel cooks, whisk together the Greek yogurt, tahini, lemon juice, and water in a small bowl until the sauce is smooth and pourable.
7
Plate the warm falafel and drizzle the lemon-tahini sauce generously over the top before serving.