NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (drained)

2 large egg whites

1/4 cup chopped fresh parsley

1/4 cup chopped fresh cilantro

1 small onion, finely chopped

2 garlic cloves, minced

1 tsp ground cumin

1 tsp ground coriander

Salt and black pepper, to taste

4 sprays olive oil

2 tbsp tahini

1 tbsp fresh lemon juice

2 tbsp water (to thin sauce)

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly spray with olive oil.

• 2

  In a food processor, combine the drained chickpeas, egg whites, parsley, cilantro, chopped onion, minced garlic, ground cumin, ground coriander, salt, and pepper. Pulse until the mixture is coarsely blended but not completely smooth; you want some texture.

• 3

  Form the mixture into small balls or patties, about the size of a golf ball, and place them evenly on the prepared baking sheet.

• 4

  Lightly spray the tops of the falafel with olive oil. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy.

• 5

  While the falafel is baking, prepare the lemon-herb tahini sauce. In a small bowl, whisk together the tahini, fresh lemon juice, and water until smooth. Adjust the consistency with a little more water if needed and season with a pinch of salt.

• 6

  Once the falafel are crispy and cooked through, remove them from the oven. Drizzle or serve alongside the lemon-herb tahini sauce.

• 7

  Serve warm and enjoy this nutritious, protein-packed meal that works perfectly for breakfast, lunch, or dinner.