Name: Crispy Falafel with Tahini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Chickpeas; 1 tbsp Hemp hearts; 2 large Egg whites; 1 tbsp Chickpea flour; 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 tsp Olive oil; 0.5 cup Nonfat Greek yogurt; 0.5 tbsp Tahini; 1 tbsp Lemon juice; 1 cup Baby spinach

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

YOUR SOLIN GENERATED RECIPE

Crispy Falafel with Tahini

Golden pan-seared falafel patties made with protein-rich chickpeas and hemp hearts, drizzled with a creamy lemon-tahini yogurt sauce over a bed of crisp baby spinach.

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NUTRITION

Protein

45.0g

Fat

14.2g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Chickpeas

1 tbsp Hemp hearts

2 large Egg whites

1 tbsp Chickpea flour

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 tsp Olive oil

0.5 cup Nonfat Greek yogurt

0.5 tbsp Tahini

1 tbsp Lemon juice

1 cup Baby spinach

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PREPARATION

1
Pulse chickpeas, hemp hearts, egg whites, chickpea flour, parsley, cilantro, garlic, cumin, coriander, salt, and pepper in a food processor until a coarse, uniform paste forms.
2
Form the mixture into four equal-sized 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 they are golden brown and firm.
4
In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.
5
Place the fresh baby spinach on a plate, top with the warm falafel patties, and drizzle the tahini sauce over the top before serving.