YOUR SOLIN GENERATED RECIPE
Falafel with Lemon-Tahini Drizzle
Pan-seared chickpea falafel served over a creamy whipped Greek yogurt base with a zesty lemon-tahini drizzle for a satisfyingly crunchy texture.
INGREDIENTS
0.75 cup cooked chickpeas
1 cup non-fat Greek yogurt
1 tbsp tahini
1 tbsp lemon juice
1 tsp minced garlic
0.25 cup fresh parsley
0.25 tsp ground cumin
0.25 tsp ground coriander
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tbsp extra virgin olive oil
0.5 cup diced cucumber
0.5 cup halved cherry tomatoes
PREPARATION
Pulse the cooked chickpeas, fresh parsley, minced garlic, ground cumin, ground coriander, sea salt, and black pepper in a food processor until a coarse, moldable meal forms.
Form the chickpea mixture into 4 small patties, pressing firmly so they hold their shape without crumbling.
Heat the extra virgin olive oil in a non-stick skillet over medium heat and sear the falafel for 3-4 minutes per side until a golden crust develops.
Spread the non-fat Greek yogurt across the bottom of a wide bowl to serve as a high-protein, creamy base.
In a small bowl, whisk the tahini and lemon juice together, adding a teaspoon of warm water at a time until the sauce reaches a silky, pourable consistency.
Place the crispy falafel on top of the yogurt, garnish with the diced cucumber and halved cherry tomatoes, and finish with the lemon-tahini drizzle.