NUTRITION

SERVINGS

INGREDIENTS

1.25 cups cooked chickpeas (≈210g)

0.5 cup cooked red lentils (≈100g)

1 tablespoon chickpea flour (≈8g)

1/4 cup chopped fresh parsley

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt and pepper to taste

Olive oil cooking spray

1 tablespoon tahini

1.5 tablespoons fresh lemon juice

1 garlic clove (for sauce)

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly coat a baking sheet with olive oil spray.

• 2

  In a food processor, combine the cooked chickpeas, cooked red lentils, chickpea flour, chopped parsley, 2 minced garlic cloves, ground cumin, ground coriander, salt, and pepper. Blend until the mixture is well combined but still has some texture.

• 3

  Form the mixture into small patties (about 4 patties) and place them on the prepared baking sheet. Gently flatten the patties to ensure even baking.

• 4

  Spray the patties lightly with olive oil cooking spray and bake for 20-25 minutes, flipping halfway through, until the outside is crispy and golden.

• 5

  While the falafel bakes, prepare the lemon-garlic tahini sauce. In a small bowl, whisk together tahini, fresh lemon juice, 1 minced garlic clove, and a splash of water until smooth. Adjust the consistency with more water if needed, and season with a pinch of salt.

• 6

  Once the falafel are crisp and cooked through, serve warm with a generous drizzle of the lemon-garlic tahini sauce.