NUTRITION

SERVINGS

INGREDIENTS

1.5 cups cooked chickpeas (246g)

0.5 cup shelled edamame (80g)

0.25 medium red onion (~25g)

2 garlic cloves

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 tsp ground cumin

1 tsp ground coriander

1/8 tsp baking soda

1 tsp olive oil spray

0.67 tbsp tahini (10g)

1 tbsp lemon juice

2 tsp water

Salt and pepper to taste

PREPARATION

• 1

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

• 2

  In a food processor, combine the cooked chickpeas, shelled edamame, red onion, garlic, parsley, and cilantro. Process until the mixture is coarsely blended with some texture remaining.

• 3

  Transfer the mixture to a bowl and mix in the ground cumin, ground coriander, baking soda, and salt and pepper to taste.

• 4

  Using your hands, form the mixture into small patties or balls, about 4-5 per serving.

• 5

  Place the falafel onto the prepared baking sheet and lightly spray with olive oil.

• 6

  Bake for 20-25 minutes, flipping halfway through to ensure an even crisp on both sides.

• 7

  While the falafel bakes, prepare the lemon tahini drizzle by whisking together tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth.

• 8

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