NUTRITION

SERVINGS

INGREDIENTS

1.25 cups cooked Chickpeas (205g)

1/4 cup fresh Parsley (15g)

1 small Red Onion (70g)

2 Garlic Cloves

1 tsp Ground Cumin

1 tsp Ground Coriander

1/2 tsp Baking Powder

1 tbsp Olive Oil

2 tbsp Tahini

1 tbsp Lemon Juice

1/2 cup Plain Non-Fat 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 cooked chickpeas, fresh parsley, red onion, and garlic cloves. Pulse until the mixture is coarsely blended but not fully pureed to retain some texture.

• 3

  Add the ground cumin, ground coriander, baking powder, salt, and pepper to taste. Pulse again briefly to incorporate the spices.

• 4

  Drizzle in the olive oil and process a few more pulses until the mixture binds together. Do not over-process to maintain some crunch in the falafel.

• 5

  Scoop the mixture into small patties or balls (about 3-4 per serving) and place them on the prepared baking sheet. Gently flatten the tops for even baking.

• 6

  Bake the falafel in the preheated oven for 20-25 minutes, flipping halfway through, until they turn golden and crispy on the edges.

• 7

  While the falafel are baking, prepare the lemon tahini drizzle by whisking together the tahini and lemon juice in a small bowl. Add warm water one tablespoon at a time until the drizzle reaches a smooth, pourable consistency. Season lightly with salt.

• 8

  Serve the crispy baked falafel drizzled with the lemon tahini sauce and a side of plain non-fat Greek yogurt for extra creaminess and protein.

• 9

  Enjoy warm and savor the combination of crisp textures and bright flavors in this versatile meal.