Crispy Baked Falafel with Lemon-Garlic Tahini Sauce

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

Crispy Baked Falafel with Lemon-Garlic Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Baked Falafel with Lemon-Garlic Tahini Sauce

Enjoy a wholesome and savory twist on classic falafel, featuring a protein-boosted blend of chickpeas, chickpea flour, and edamame mixed with aromatic herbs and spices. Baked to a perfect crisp and drizzled with a zesty lemon-garlic tahini sauce, this dish offers a delightful balance of flavors and textures ideal for a nutritious meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

618kcal
Protein
34.1g
Fat
14.7g
Carbs
96.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

1/3 cup Chickpea Flour (40g)

1/2 cup Shelled Edamame (75g)

1/4 cup Chopped Fresh Parsley (15g)

1/4 cup Chopped Fresh Cilantro (15g)

1/4 cup Diced Onion (40g)

2 cloves Garlic

1 tsp Ground Cumin

1 tsp Ground Coriander

1/2 tsp Baking Powder

0.5 tbsp Tahini (15g)

2 tbsp Lemon Juice (30g)

1 clove Garlic (for sauce)

Water, Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Drain and rinse the canned chickpeas. In a food processor, combine the chickpeas, chickpea flour, steamed shelled edamame, parsley, cilantro, diced onion, and 2 cloves of garlic. Pulse until the mixture is coarse but well combined; avoid over-processing to keep a chunky texture.

  • 3

    Add the ground cumin, ground coriander, baking powder, salt, and pepper to the mixture. Pulse a few more times until just incorporated. If the mixture feels too wet, add a bit more chickpea flour.

  • 4

    Form the mixture into small patties or balls (about 4-5 pieces) and place them evenly on the prepared baking sheet.

  • 5

    Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the falafel are crispy and golden on the outside.

  • 6

    While the falafel are baking, prepare the lemon-garlic tahini sauce. In a small bowl, whisk together 0.5 tablespoon tahini, 2 tablespoons lemon juice, 1 clove minced garlic, and a splash of water to reach your desired sauce consistency. Season with a pinch of salt.

  • 7

    Once baked, remove the falafel from the oven, drizzle them with the tahini sauce, and serve warm. Enjoy as a stand-alone meal or with your favorite salad or whole grain side.

Crispy Baked Falafel with Lemon-Garlic Tahini Sauce

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

Crispy Baked Falafel with Lemon-Garlic Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Baked Falafel with Lemon-Garlic Tahini Sauce

Enjoy a wholesome and savory twist on classic falafel, featuring a protein-boosted blend of chickpeas, chickpea flour, and edamame mixed with aromatic herbs and spices. Baked to a perfect crisp and drizzled with a zesty lemon-garlic tahini sauce, this dish offers a delightful balance of flavors and textures ideal for a nutritious meal any time of day.

NUTRITION

618kcal
Protein
34.1g
Fat
14.7g
Carbs
96.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

1/3 cup Chickpea Flour (40g)

1/2 cup Shelled Edamame (75g)

1/4 cup Chopped Fresh Parsley (15g)

1/4 cup Chopped Fresh Cilantro (15g)

1/4 cup Diced Onion (40g)

2 cloves Garlic

1 tsp Ground Cumin

1 tsp Ground Coriander

1/2 tsp Baking Powder

0.5 tbsp Tahini (15g)

2 tbsp Lemon Juice (30g)

1 clove Garlic (for sauce)

Water, Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Drain and rinse the canned chickpeas. In a food processor, combine the chickpeas, chickpea flour, steamed shelled edamame, parsley, cilantro, diced onion, and 2 cloves of garlic. Pulse until the mixture is coarse but well combined; avoid over-processing to keep a chunky texture.

  • 3

    Add the ground cumin, ground coriander, baking powder, salt, and pepper to the mixture. Pulse a few more times until just incorporated. If the mixture feels too wet, add a bit more chickpea flour.

  • 4

    Form the mixture into small patties or balls (about 4-5 pieces) and place them evenly on the prepared baking sheet.

  • 5

    Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the falafel are crispy and golden on the outside.

  • 6

    While the falafel are baking, prepare the lemon-garlic tahini sauce. In a small bowl, whisk together 0.5 tablespoon tahini, 2 tablespoons lemon juice, 1 clove minced garlic, and a splash of water to reach your desired sauce consistency. Season with a pinch of salt.

  • 7

    Once baked, remove the falafel from the oven, drizzle them with the tahini sauce, and serve warm. Enjoy as a stand-alone meal or with your favorite salad or whole grain side.