NUTRITION

SERVINGS

INGREDIENTS

1.5 cups canned chickpeas, drained

1/3 medium onion

2 garlic cloves

1/4 cup chopped fresh parsley

2 tbsp chopped fresh cilantro

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp baking powder

Olive oil cooking spray

1 tbsp tahini

1 tbsp fresh lemon juice

1/4 cup nonfat Greek yogurt

1 tbsp water

A pinch of garlic powder

Salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly spray the parchment paper with olive oil cooking spray.

• 2

  In a food processor, combine the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarsely blended but not completely smooth – you want to retain some texture.

• 3

  Scoop the mixture into small, uniform patties or balls, gently pressing them to form a cohesive shape.

• 4

  Place the falafel on the prepared baking sheet. Lightly spray the tops with olive oil cooking spray to enhance crisping.

• 5

  Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the falafel are golden and crispy on the exterior.

• 6

  While the falafel bakes, prepare the lemon tahini drizzle: In a small bowl, whisk together tahini, fresh lemon juice, nonfat Greek yogurt, water, a pinch of garlic powder, and a dash of salt. Adjust the consistency with a little more water if needed.

• 7

  Once baked, remove the falafel from the oven and drizzle generously with the lemon tahini sauce before serving.