NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas (164g)

2/3 cup cooked lentils (134g)

3 tbsp chickpea flour (24g)

1/4 cup fresh parsley (15g)

1/4 cup fresh cilantro (4g)

1 small red onion (70g)

2 garlic cloves (6g)

1 tsp ground cumin

1 tsp salt

1/2 tsp black pepper

1 tsp olive oil (4.5g)

1 tbsp tahini (15g)

1 tbsp lemon juice (15g)

1 tbsp water (15g)

PREPARATION

• 1

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

• 2

  In a food processor, combine the cooked chickpeas, cooked lentils, garlic, red onion, parsley, cilantro, chickpea flour, cumin, salt, and black pepper. Pulse until the mixture is coarsely blended yet holds together.

• 3

  Transfer the mixture into a bowl and form into 4 small patties or balls, pressing gently to ensure they hold their shape.

• 4

  Lightly brush the falafel patties with olive oil and place them on the prepared baking tray.

• 5

  Bake for 20-25 minutes, flipping halfway through, until the falafel are crisp and golden brown on the outside.

• 6

  Meanwhile, prepare the lemon-garlic tahini sauce by whisking together tahini, lemon juice, water, and a small pinch of salt in a bowl until smooth.

• 7

  Remove the falafel from the oven and drizzle with the tahini sauce, or serve the sauce on the side for dipping.

• 8

  Garnish with extra fresh herbs if desired and serve warm.