NUTRITION

SERVINGS

INGREDIENTS

1.5 cups cooked chickpeas (≈240g)

1/4 medium onion

1 garlic clove

1/3 cup chopped fresh parsley

1/3 cup chopped fresh cilantro

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp baking powder

1 tsp olive oil

1/2 cup nonfat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  In a food processor, combine the cooked chickpeas, onion, garlic, parsley, cilantro, ground cumin, ground coriander, and baking powder. Pulse until the mixture is roughly blended but still retains some texture.

• 3

  Form the mixture into small patties or falafel balls, about the size of a golf ball. If the mixture feels too dry, add a teaspoon of olive oil to help bind it.

• 4

  Place the falafel on the prepared baking sheet and lightly brush or drizzle with olive oil.

• 5

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

• 6

  While the falafel bake, prepare the lemon tahini drizzle. In a small bowl, whisk together the nonfat Greek yogurt, tahini, and lemon juice. If the mixture is too thick, add a teaspoon of water at a time until desired consistency is reached. Season with a pinch of salt and pepper.

• 7

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

• 8

  Serve warm, and enjoy this healthy, protein-packed meal!