NUTRITION

SERVINGS

INGREDIENTS

250g Cooked Chickpeas

100g Firm Tofu

1 large Egg White

1/4 cup Fresh Parsley (chopped)

1/4 cup Fresh Cilantro (chopped)

2 cloves Garlic

1 tsp Ground Cumin

1 tsp Ground Coriander

1/2 tsp Salt

1/2 tsp Baking Powder

1 tbsp Tahini

1 tbsp Lemon Juice

1 clove Garlic (for sauce)

Olive Oil Spray

PREPARATION

• 1

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

• 2

  In a food processor, combine the cooked chickpeas, firm tofu, egg white, parsley, cilantro, and garlic. Process until mostly smooth but still retaining a bit of texture.

• 3

  Add the ground cumin, ground coriander, salt, and baking powder to the mixture, and pulse to combine. The mixture should be thick and hold together; if too loose, chill it for 15 minutes.

• 4

  Form the mixture into small patties or balls, about the size of a golf ball, and place them on the prepared baking sheet.

• 5

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

• 6

  While the falafel bake, prepare the lemon-garlic tahini sauce by whisking together tahini, lemon juice, and one minced garlic clove. Add a little water to reach your desired drizzling consistency.

• 7

  Once baked, serve the falafel warm with the lemon-garlic tahini sauce drizzled over the top or on the side for dipping.