NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Chickpeas (canned, drained)

0.25 cup Chickpea Flour

0.25 cup chopped Red Onion

3 Garlic cloves

0.5 cup chopped Fresh Parsley

0.5 cup chopped Fresh Cilantro

1 tsp Ground Cumin

1 tsp Ground Coriander

0.5 tsp Baking Powder

Olive Oil Cooking Spray

1 Tbsp Tahini

2 Tbsp Lemon Juice

0.5 cup Nonfat Greek Yogurt

PREPARATION

• 1

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

• 2

  In a food processor, combine the chickpeas, red onion, garlic cloves, fresh parsley, and cilantro. Pulse until roughly blended but still retaining some texture.

• 3

  Add the chickpea flour, ground cumin, ground coriander, baking powder, salt, and pepper. Pulse a few more times until the mixture holds together. If it feels too loose, let it rest for 10 minutes to allow the flour to absorb moisture.

• 4

  Using your hands, shape the mixture into small patties or balls (about 1.5 inches in diameter) and place them evenly on the prepared baking sheet.

• 5

  Bake the falafel in the preheated oven for about 20 minutes, turning them halfway through to ensure they crisp evenly on all sides.

• 6

  While the falafel is baking, prepare the lemon-herb tahini sauce by whisking together tahini, lemon juice, a minced garlic clove (optional), a pinch of salt, and a little water to achieve your desired consistency.

• 7

  Once baked and crispy, remove the falafel from the oven. Plate them and drizzle with the lemon-herb tahini sauce. Top with a dollop of nonfat Greek yogurt for extra creaminess and an additional protein boost.

• 8

  Serve warm and enjoy your flavorful, healthy meal!