NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Chickpeas (cooked) - 130g

1/4 cup Chickpea Flour - 30g

1 Egg White - 33g

1/4 cup Fresh Parsley (chopped) - 15g

2 Garlic Cloves (minced) - 6g

1 tsp Cumin Powder

1/4 tsp Baking Powder

1 tsp Olive Oil

1 tbsp Tahini - 15g

1 tbsp Lemon Juice - 15g

1/3 cup Low-Fat Greek Yogurt - 80g

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  In a food processor, combine the cooked chickpeas, chickpea flour, egg white, chopped parsley, minced garlic, cumin powder, baking powder, and a pinch of salt if desired. Blend until the mixture is well combined but still has some texture.

• 3

  Form the mixture into small patties or balls, about 1.5 inches in diameter.

• 4

  Lightly brush or drizzle olive oil over the formed falafel to help them crisp during baking.

• 5

  Place the falafel onto the prepared baking sheet and bake for 20-25 minutes, turning halfway through, until they are golden and crispy on the outside.

• 6

  While the falafel are baking, prepare the lemon tahini drizzle by whisking together tahini and lemon juice. Add a small amount of water if necessary to achieve a smooth, drizzling consistency.

• 7

  Remove the falafel from the oven and drizzle the lemon tahini sauce over them.

• 8

  Serve immediately with a side of low-fat Greek yogurt for an extra protein boost and a cool, tangy contrast.