NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned Chickpeas (drained)

2 large Egg Whites

1/4 small Red Onion

2 cloves Garlic (falafel mix)

1/4 cup Fresh Parsley (chopped)

1/4 cup Fresh Cilantro (chopped)

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

1 tbsp Whole Wheat Flour

1 tbsp Tahini

1/2 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 clove Garlic (for sauce)

Salt & 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 chickpeas, egg whites, garlic (from falafel mix), red onion, parsley, cilantro, cumin, coriander, whole wheat flour, salt, and pepper. Process until the mixture becomes coarse but holds together. Avoid over-processing to retain some texture.

• 3

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

• 4

  Bake for 20-25 minutes, turning halfway through, until the falafel are crisp and lightly browned on the edges.

• 5

  While the falafel are baking, prepare the lemon-garlic tahini sauce. In a small bowl, whisk together tahini, nonfat Greek yogurt, lemon juice, and minced garlic. Add a splash of water if the sauce is too thick, and season with salt and pepper to taste.

• 6

  Once baked, serve the crispy falafel warm with a generous drizzle of the lemon-garlic tahini sauce.

• 7

  Enjoy your nutrient-packed meal that fits perfectly within your desired protein and calorie range!