NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned Chickpeas (drained)

1/4 cup Red Onion, diced

2 cloves Garlic

1/4 cup Fresh Parsley, chopped

1/4 cup Fresh Cilantro, chopped

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

1/4 tsp Salt

1 tbsp Chickpea Flour

1/4 tsp Baking Powder

Olive Oil Spray

1 tbsp Tahini

1 tbsp Lemon Juice

2 cups Mixed Greens

5 Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

3/4 cup Shelled Edamame

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Drain and rinse the chickpeas. In a food processor, combine the chickpeas, red onion, garlic, parsley, cilantro, ground cumin, ground coriander, salt, chickpea flour, and baking powder. Pulse until the mixture is roughly blended but still has some texture.

• 3

  Form the mixture into small patties (about 4-5 patties) and place them on the prepared baking sheet. Lightly spray the patties with olive oil spray.

• 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 is baking, prepare the creamy lemon tahini sauce by whisking together tahini, lemon juice, a splash of water to achieve a smooth consistency, and a pinch of salt.

• 6

  Assemble the fresh herb salad by combining mixed greens, cherry tomatoes, and cucumber in a bowl. Gently toss in the shelled edamame.

• 7

  Plate the cooked falafel alongside the salad and drizzle the creamy lemon tahini sauce over the falafel or serve on the side for dipping.

• 8

  Enjoy your balanced, flavorful meal!