NUTRITION

SERVINGS

INGREDIENTS

1.25 cups canned chickpeas (300g)

1/2 medium onion

3 garlic cloves

1/2 cup fresh parsley

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp baking powder

2 tbsp chickpea flour

1/2 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

2 tbsp tahini

2 tbsp lemon juice

1 garlic clove (for sauce)

2 tbsp water

1 cup nonfat Greek yogurt

PREPARATION

• 1

  Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.

• 2

  In a food processor, add the drained chickpeas, 1/2 medium onion, 3 garlic cloves, and 1/2 cup parsley. Pulse until roughly combined but still retaining some texture.

• 3

  Add the ground cumin, ground coriander, baking powder, chickpea flour, salt, and black pepper. Pulse a few more times until the mixture forms a slightly coarse, bindable paste.

• 4

  Using your hands, form the mixture into small patties (about 6-8 patties for the full recipe) and place them on the prepared baking sheet.

• 5

  Lightly brush the tops of the patties with olive oil. Bake for 20-25 minutes, turning once halfway through, until the falafel are golden and crispy on the edges.

• 6

  While the falafel bakes, prepare the lemon-garlic tahini sauce. In a small bowl, whisk together tahini, lemon juice, 1 minced garlic clove, and water until smooth and slightly diluted.

• 7

  For a cooling contrast, stir the nonfat Greek yogurt in a separate bowl. You can add a pinch of salt and extra lemon juice if desired.

• 8

  To serve, plate 3-4 falafel patties per serving and drizzle with the lemon-garlic tahini sauce. Add a dollop of Greek yogurt on the side or on top, and enjoy your balanced, protein-rich meal.