NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked Chickpeas (164g)

1 scoop Unflavored Pea Protein Isolate (30g)

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

1/4 cup Fresh Cilantro, chopped (15g)

1 small Onion, chopped (70g)

2 Garlic cloves, minced (12g)

1 tsp Ground Cumin

1 tsp Ground Coriander

1/4 tsp Baking Powder

1 tsp Olive Oil

1 tbsp Tahini (15g)

1.5 tbsp Lemon Juice (22g)

2 tbsp Water

Salt & Pepper to taste

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, pea protein, fresh parsley, cilantro, chopped onion, garlic, ground cumin, ground coriander, baking powder, salt, and pepper. Pulse until the mixture is coarsely blended but not completely smooth; it should retain some texture.

• 3

  Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.

• 4

  Shape the mixture into patties or small balls (about 4-5 pieces) and place them on the prepared baking sheet.

• 5

  Lightly brush the falafel with olive oil to help them crisp up during baking.

• 6

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

• 7

  While the falafel are baking, prepare the lemon-herb tahini sauce by whisking together tahini, lemon juice, water, a pinch of salt, and if desired, a little extra chopped parsley for a burst of freshness. Adjust the water to achieve your preferred consistency.

• 8

  Once baked, serve the falafel warm drizzled with the lemon-herb tahini sauce. Enjoy as a fulfilling meal any time of day.