NUTRITION

SERVINGS

INGREDIENTS

1 cup canned Chickpeas (drained)

1/4 cup chopped Onion

2 cloves minced Garlic

1 tbsp chopped Fresh Parsley

1 tbsp chopped Fresh Cilantro

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

1 tsp Baking Powder

Olive Oil Cooking Spray

1 tbsp Tahini

150g Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 cup chopped Romaine Lettuce

1 medium diced Tomato

1/2 cup sliced Cucumber

PREPARATION

• 1

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

• 2

  In a food processor, combine the chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, and a light spray of olive oil. Blend until the mixture is coarse but sticks together.

• 3

  Using wet hands, form the mixture into small patties (about 4-5 patties) ensuring they hold together. Place them evenly on the prepared baking sheet.

• 4

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

• 5

  While the falafel bakes, prepare the creamy tahini sauce by whisking together tahini, nonfat Greek yogurt, lemon juice, and a pinch of salt. If needed, add a teaspoon of water to adjust consistency.

• 6

  Assemble the fresh herb salad by combining chopped romaine lettuce, diced tomato, and sliced cucumber in a bowl. Toss gently.

• 7

  Once the falafel are done, serve them warm with a generous drizzle of the creamy tahini sauce alongside the fresh herb salad.