NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas (cooked)

0.25 medium Red Onion, quartered

2 Garlic cloves

0.33 cup Fresh Parsley (chopped)

1 tsp Ground Cumin

1 tsp Ground Coriander

0.5 tsp Baking Powder

1 tsp Olive Oil

2 tbsp Tahini

2 tbsp Fresh Lemon Juice

0.5 cup Nonfat Greek Yogurt

PREPARATION

• 1

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

• 2

  In a food processor, combine the chickpeas, red onion, garlic, fresh parsley, ground cumin, ground coriander, and baking powder. Process until the mixture comes together but still has some texture.

• 3

  Form the mixture into small patties with your hands. Place them on the prepared baking sheet.

• 4

  Lightly brush the patties with olive oil to help them crisp during baking.

• 5

  Bake in the preheated oven for about 20 minutes, flipping halfway through, until the falafel are golden brown and crispy.

• 6

  While the falafel are baking, prepare the lemon-herb tahini sauce by whisking together tahini and fresh lemon juice. Adjust the consistency with a little water if needed and season with salt to taste.

• 7

  For an extra protein boost and a cooling contrast, mix the nonfat Greek yogurt with a pinch of lemon zest and chopped herbs, if desired.

• 8

  Serve the baked falafel warm with the lemon-herb tahini sauce and a side of the Greek yogurt dip.