NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas

1/2 cup Shelled Edamame

1/4 cup Diced Red Onion

1 Garlic Clove

1/4 cup Fresh Parsley

1 tsp Ground Cumin

1 tsp Ground Coriander

1/2 tsp Baking Powder

Olive Oil Spray

1 tbsp Tahini

1 tbsp Lemon Juice

1/2 cup Nonfat Greek Yogurt

PREPARATION

• 1

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

• 2

  In a food processor, combine the chickpeas, edamame, diced red onion, garlic, and fresh parsley. Pulse until a coarse, grainy mixture forms, ensuring some texture remains.

• 3

  Add the ground cumin, ground coriander, baking powder, salt, and pepper. Pulse a few more times until the spices are evenly mixed through the mixture.

• 4

  Form the mixture into small patties or balls, about 3-4 inches in diameter. Place them evenly on the prepared baking sheet.

• 5

  Lightly spray the patties with olive oil spray. Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until the falafels are firm and slightly crispy on the outside.

• 6

  While the falafels are baking, prepare the lemon tahini drizzle. In a small bowl, whisk together tahini, lemon juice, and nonfat Greek yogurt until smooth. If needed, add a teaspoon of water to achieve a drizzling consistency.

• 7

  Once the falafels are done, arrange them on a serving plate and drizzle the lemon tahini sauce over the top.

• 8

  Serve warm and enjoy your protein-packed, flavorful falafel dish!