NUTRITION

SERVINGS

INGREDIENTS

1.5 cups cooked chickpeas

1/4 medium yellow onion

2 garlic cloves

1/2 cup chopped fresh parsley

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp baking powder

Olive oil spray

1 tbsp tahini

1 tbsp lemon juice

1 tbsp water

2 cups mixed greens

1/2 cup sliced cucumber

1/2 cup nonfat plain Greek yogurt

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper. Rinse and drain the cooked chickpeas.

• 2

  In a food processor, combine the chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, and a light spray of olive oil. Pulse until the mixture is coarsely blended but still has some texture.

• 3

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

• 4

  Lightly spray the tops with olive oil spray and bake for 20-25 minutes, flipping halfway through, until the falafel is firm and golden brown.

• 5

  While the falafel bakes, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, water, a small minced garlic clove, and a pinch of salt until smooth and creamy.

• 6

  Assemble a fresh salad by combining mixed greens and cucumber slices in a bowl.

• 7

  Plate the baked falafel on top of the salad, drizzle with the creamy tahini dressing, and add a serving of nonfat plain Greek yogurt on the side for an extra protein boost.

• 8

  Serve warm and enjoy your wholesome meal!