NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas

1/2 cup shelled edamame

1/3 cup firm tofu

1/4 cup fresh parsley

1/4 cup fresh cilantro

1 garlic clove

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp baking powder

1 tbsp tahini

1 tbsp lemon juice

2 tbsp water

Olive oil cooking spray

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly spray with olive oil cooking spray.

• 2

  In a food processor, combine the cooked chickpeas, shelled edamame, and firm tofu. Blend until roughly pureed, leaving some texture for a hearty bite.

• 3

  Add the fresh parsley, cilantro, garlic, ground cumin, ground coriander, baking powder, salt, and pepper. Pulse until the herbs are well incorporated but the mixture still holds some chunkiness.

• 4

  Lightly form the mixture into small patties or balls, about the size of a golf ball, and place them evenly on the prepared baking sheet.

• 5

  Bake for 20-25 minutes, flipping halfway through, until the falafel are golden and crispy on the edges.

• 6

  While the falafel are baking, prepare the lemon tahini drizzle. In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt until smooth and creamy. Adjust the water to achieve your desired drizzle consistency.

• 7

  Once baked, remove the falafel from the oven and drizzle the lemon tahini sauce over the top or serve on the side for dipping.

• 8

  Enjoy your crispy baked herb falafel as a versatile meal option for breakfast, lunch, or dinner.