NUTRITION

SERVINGS

INGREDIENTS

1.5 cups cooked chickpeas

2 large egg whites

1 small red onion

2 garlic cloves (for falafel mix)

1/4 cup chopped fresh parsley

1/4 cup chopped fresh cilantro

1/2 tsp ground cumin

1/2 tsp ground coriander

1 tbsp chickpea flour

0.75 tbsp tahini paste

1 tbsp lemon juice

1 garlic clove (for sauce)

PREPARATION

• 1

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

• 2

  In a food processor, combine the chickpeas, egg whites, red onion, garlic, parsley, cilantro, cumin, coriander, and chickpea flour. Pulse until the mixture is coarse but holds together; avoid over-processing to maintain texture.

• 3

  Scoop the mixture into small patties or balls (about 8-10 pieces, depending on desired size) and place them on the prepared baking sheet. Flatten slightly to ensure even baking.

• 4

  Bake for 18-22 minutes, flipping halfway, until the falafel are firm and lightly golden on the edges.

• 5

  While the falafel bakes, prepare the lemon-garlic tahini sauce. In a small bowl, whisk together tahini paste, lemon juice, and the garlic clove (minced). Add water a teaspoon at a time until the sauce reaches a smooth, drizzly consistency. Season with a pinch of salt.

• 6

  Remove the falafel from the oven and serve warm with the lemon-garlic tahini sauce drizzled on top.

• 7

  Enjoy your flavorful and protein-packed meal!