NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Chickpeas (164g)

1/3 cup Chickpea Flour (40g)

1/2 cup Fresh Parsley, chopped (30g)

1/4 cup Red Onion, diced (40g)

2 cloves Garlic (6g) for falafel

1 tsp Ground Cumin

1 tsp Ground Coriander

1/2 tsp Baking Powder

1/2 tsp Olive Oil

1/2 Tbsp Tahini

2 Tbsp Lemon Juice

1 clove Garlic for sauce

2 Tbsp Water

1/2 cup Nonfat Plain Greek Yogurt

PREPARATION

• 1

  Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  In a food processor, blend the cooked chickpeas, chickpea flour, parsley, red onion, and garlic until a coarse, well-combined mixture forms. Do not over-blend; you want some texture.

• 3

  Add ground cumin, ground coriander, baking powder, salt, and pepper. Pulse briefly until the spices are evenly incorporated.

• 4

  Form the mixture into small patties or balls, about the size of a golf ball, and place them on the prepared baking sheet. Lightly brush the tops with olive oil.

• 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, garlic, and water in a small bowl until smooth.

• 7

  Plate the baked falafel and drizzle with the lemon-garlic tahini sauce. Top with a dollop of nonfat Greek yogurt for an extra layer of creaminess.

• 8

  Garnish with additional chopped parsley if desired and serve warm.