NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (164g)

1/4 cup fresh parsley

1/4 cup fresh cilantro

2 tbsp red onion, chopped

1 garlic clove, minced

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp baking powder

Olive oil spray

1 tbsp tahini

2/3 cup nonfat Greek yogurt (150g)

1 tbsp fresh lemon juice

1 cup mixed greens

1/4 cup cherry tomatoes

1/4 cup sliced cucumber

1 tsp extra virgin olive oil

1 tbsp fresh dill

PREPARATION

• 1

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

• 2

  In a food processor, combine the drained chickpeas, fresh parsley, cilantro, red onion, garlic, ground cumin, ground coriander, and baking powder. Pulse until the mixture is coarsely blended but still maintains some texture.

• 3

  Form the mixture into roughly 5 small, evenly sized patties. Place them on the prepared baking sheet and lightly spray the tops with olive oil spray.

• 4

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

• 5

  While the falafel bakes, prepare the creamy lemon tahini sauce by whisking together tahini, nonfat Greek yogurt, and fresh lemon juice in a small bowl. Add a splash of water if needed to reach desired consistency and season with salt and pepper to taste.

• 6

  For the fresh herb salad, toss the mixed greens, cherry tomatoes, and cucumber in a bowl. Drizzle with extra virgin olive oil, a squeeze of lemon juice, and sprinkle the fresh dill. Season lightly with salt and pepper.

• 7

  Plate the warm falafel alongside a generous drizzle of the lemon tahini sauce and a serving of the refreshing herb salad.

• 8

  Serve immediately and enjoy this balanced and flavorful meal.