NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (drained)

1/4 medium red onion, finely chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp baking powder

1 tbsp chickpea flour

2 tbsp tahini

1 tbsp lemon juice

1 clove garlic (for sauce)

1/2 cup nonfat Greek yogurt

PREPARATION

• 1

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

• 2

  In a food processor, combine the drained chickpeas, red onion, garlic, parsley, cilantro, cumin, coriander, baking powder, and chickpea flour. Process until the mixture is coarse but well combined; avoid over-processing to keep some texture.

• 3

  Scoop the mixture into small patties or balls, place them evenly on the prepared baking sheet, and gently flatten them to form patties.

• 4

  Bake the falafel in the preheated oven for 20-25 minutes, flipping halfway through, until they are crisp and lightly browned.

• 5

  While the falafel bakes, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, and a little water to achieve a smooth, drizzly consistency. Season with salt to taste.

• 6

  Assemble your bowl by layering the baked falafel on a bed of greens or your preferred base, drizzle generously with the tahini sauce, and top with a dollop of nonfat Greek yogurt.

• 7

  Serve warm and enjoy your crispy, flavorful falafel bowl as a balanced and satisfying meal.