NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (drained)

1/4 cup chickpea flour

1 large egg white

1/4 cup diced red onion

2 garlic cloves, minced

1/4 cup chopped fresh parsley

1/4 cup chopped fresh cilantro

1/2 tsp ground cumin

1/2 tsp ground coriander

Salt and pepper (to taste)

1 tbsp tahini

1 tbsp lemon juice

1 garlic clove (minced for sauce)

1/4 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 drained chickpeas, chickpea flour, egg white, red onion, garlic, parsley, cilantro, ground cumin, ground coriander, salt, and pepper. Pulse until the mixture holds together but still retains some texture.

• 3

  Scoop the mixture into small patties or balls and place them evenly on the baking sheet.

• 4

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

• 5

  While the falafel bakes, prepare the lemon-garlic tahini sauce by whisking together tahini, lemon juice, minced garlic, and a splash of water as needed to achieve a smooth, drizzable consistency.

• 6

  Once baked, drizzle the tahini sauce over the falafel and add a dollop of nonfat Greek yogurt on top for an extra creamy touch.

• 7

  Serve immediately, enjoying the crisp exterior and flavorful herb-infused center with the zesty, rich sauce.