NUTRITION

SERVINGS

INGREDIENTS

1.5 cups drained Chickpeas (~246g)

1/4 medium Red Onion (~25g)

2 cloves Garlic (~6g)

1/2 cup Fresh Parsley (~15g)

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

1/4 tsp Baking Powder

1/4 tsp Salt

1/2 cup Nonfat Greek Yogurt (~125g)

1 tbsp Tahini (~15g)

1.5 tbsp Lemon Juice (~22g)

A pinch of Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly spray with olive oil.

• 2

  In a food processor, combine the chickpeas, red onion, garlic, and fresh parsley. Process until a coarse mixture forms, leaving some texture.

• 3

  Transfer the mixture to a bowl and stir in ground cumin, ground coriander, baking powder, and salt. Add 1-2 tablespoons of water if needed to help bind the mixture.

• 4

  Form the chickpea mixture into small patties or balls (about 4-5 pieces) and place them on the prepared baking sheet.

• 5

  Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the falafel are firm and lightly golden on the edges.

• 6

  While the falafel are baking, prepare the lemon tahini drizzle by whisking together the nonfat Greek yogurt, tahini, lemon juice, and a pinch of garlic powder. Adjust seasoning with a little salt if desired and add water to thin the sauce to your liking.

• 7

  Once the falafel are done, plate them and drizzle generously with the lemon tahini sauce. Serve warm and enjoy the crispy, flavorful experience.