NUTRITION

SERVINGS

INGREDIENTS

1.5 cups Cooked Chickpeas (246g)

1/4 cup chopped Red Onion (40g)

3 cloves Garlic, minced (9g)

1/2 cup Fresh Parsley (15g)

1/2 cup Fresh Cilantro (16g)

1 tsp Ground Cumin

1 tsp Ground Coriander

1/2 tsp Baking Powder

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

1 tbsp Tahini (15g)

1 tbsp Lemon Juice

Olive Oil Spray

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a baking sheet with olive oil spray.

• 2

  In a food processor, combine the cooked chickpeas, chopped red onion, garlic, parsley, cilantro, ground cumin, ground coriander, and baking powder. Process until the mixture is coarsely blended but still holds some texture.

• 3

  Scoop the mixture and form into small patties or balls, ensuring they are compact for even baking.

• 4

  Place the falafel on the prepared baking sheet and lightly spray the tops with olive oil.

• 5

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

• 6

  While the falafel bakes, prepare the creamy tahini sauce. In a small bowl, whisk together the plain nonfat Greek yogurt, tahini, lemon juice, and a small splash of water until smooth. Season with a pinch of salt to taste.

• 7

  Remove the falafel from the oven and serve warm with the creamy tahini sauce on the side for dipping.