NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned Chickpeas (drained)

1 scoop Pea Protein Powder (30g)

2 tablespoons Whole Wheat Flour

1/4 cup Fresh Parsley (chopped)

1/4 cup Fresh Cilantro (chopped)

1 medium Green Onion (chopped)

2 cloves Garlic (minced)

1 teaspoon Ground Cumin

1 teaspoon Ground Coriander

1/2 teaspoon Baking Powder

2 cups Mixed Greens

1 medium Tomato (diced)

1 medium Cucumber (sliced)

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a food processor, combine the drained chickpeas, fresh parsley, cilantro, green onion, garlic, ground cumin, ground coriander, baking powder, whole wheat flour, and pea protein powder. Pulse until a coarse, slightly chunky mixture forms. Avoid over-processing to maintain some texture.

• 3

  Form the mixture into small patties or falafel balls using your hands. If the mixture is too sticky, refrigerate it for 15 minutes to firm up.

• 4

  Place the falafel patties on a parchment-lined baking tray. Lightly spray with olive oil if desired for extra crispiness.

• 5

  Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the patties are golden and crispy on the edges.

• 6

  While the falafel bakes, prepare the bowl by layering mixed greens, diced tomato, and sliced cucumber.

• 7

  Once the falafel is done, remove from the oven and let cool slightly before placing them on top of the salad.

• 8

  Drizzle with your favorite light dressing or a squeeze of lemon juice, and serve warm.