NUTRITION

SERVINGS

INGREDIENTS

1.5 cups canned chickpeas, drained

1/4 cup fresh parsley, chopped

2 tbsp red onion, finely chopped

1 clove garlic, minced

1 flax egg (1 tbsp ground flaxseed + water)

1/4 cup oat flour

1 tbsp tahini

1/2 cup nonfat Greek yogurt

1/4 tsp ground cumin

1/4 tsp paprika

1/4 tsp salt

PREPARATION

• 1

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

• 2

  In a food processor, combine the drained chickpeas, parsley, red onion, garlic, flax egg, oat flour, cumin, paprika, and salt. Process until the mixture is mostly smooth but still retains some texture.

• 3

  Form the mixture into small patties (about 3-4 inches in diameter). If the mixture feels too wet, add a little extra oat flour.

• 4

  Place the patties on the prepared baking sheet and lightly spray or brush with a small amount of oil to help them crisp up.

• 5

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

• 6

  While the falafel bakes, prepare the creamy tahini sauce by stirring together the tahini with a tablespoon of water (if needed to thin) and a pinch of extra salt.

• 7

  Plate the warm falafel with a side of nonfat Greek yogurt for added creaminess and extra protein, and drizzle the tahini sauce over or serve on the side.

• 8

  Enjoy your wholesome, protein-packed meal!