NUTRITION

SERVINGS

INGREDIENTS

2 cups Chickpeas, drained

5 large Egg Whites

1/4 cup diced Red Onion

2 Garlic cloves

1/4 cup Fresh Parsley, chopped

1/4 cup Fresh Cilantro, chopped

1 tsp Ground Cumin

1/2 tsp Ground Coriander

2 tbsp Whole Wheat Flour

2 tbsp Tahini

2 tbsp Lemon Juice

1/2 cup Nonfat Greek Yogurt

2 tbsp Water

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas. In a food processor, combine chickpeas, egg whites, red onion, garlic, parsley, cilantro, ground cumin, ground coriander, and whole wheat flour. Blend until a coarse, slightly chunky mixture forms; avoid over-processing to keep some texture.

• 3

  Scoop the falafel mixture into small patties or balls (about 12 pieces total) and place them on the prepared baking sheet. Lightly press them down so they form a flat, even surface.

• 4

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

• 5

  While the falafel bakes, prepare the lemon tahini drizzle by whisking together tahini, lemon juice, nonfat Greek yogurt, and water in a small bowl. Season with a pinch of salt and pepper, and add more water if needed to achieve a drizzling consistency.

• 6

  Once baked, remove the falafel from the oven and drizzle the lemon tahini sauce over them, or serve it on the side for dipping.

• 7

  Enjoy your Crispy Baked Falafel with Lemon Tahini Drizzle as a delicious meal for breakfast, lunch, or dinner!