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 Chickpeas; 1 tbsp Hemp hearts; 0.25 cup Parsley; 0.25 cup Cilantro; 2 cloves Garlic; 1 tsp Cumin; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Avocado oil; 1 cup Nonfat Greek yogurt; 1 tsp 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

Falafel with Lemon-Tahini Drizzle

Pan-seared chickpea and hemp heart falafel served over a bed of fresh greens with a zesty lemon-tahini yogurt drizzle that adds a creamy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.8g

Fat

13.1g

Carbs

56.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

1 tbsp Hemp hearts

0.25 cup Parsley

0.25 cup Cilantro

2 cloves Garlic

1 tsp Cumin

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Avocado oil

1 cup Nonfat Greek yogurt

1 tsp Tahini

1 tbsp Lemon juice

1 cup Baby spinach

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pulse chickpeas, hemp hearts, parsley, cilantro, garlic, cumin, sea salt, and black pepper in a food processor until a coarse, uniform texture is achieved.
2
Scoop the mixture and form into 6 small, firm patties.
3
Heat avocado oil in a non-stick skillet over medium heat and sear the patties for 4-5 minutes per side until deeply golden.
4
In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and pourable.
5
Place the baby spinach on a plate, arrange the hot falafel on top, and finish with the lemon-tahini drizzle.