NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Cooked Chickpeas (82g)

1/2 cup Cooked Lentils (100g)

1/4 cup Fresh Parsley, chopped (15g)

1/4 cup Fresh Cilantro, chopped (15g)

1/8 small Red Onion, chopped (15g)

2 Garlic cloves, minced (6g)

1/2 tsp Ground Cumin (1g)

1/2 tsp Ground Coriander (1g)

1/4 tsp Baking Powder (1g)

1 tsp Olive Oil (4.5g)

1 tbsp Tahini (15g)

1 tbsp Lemon Juice (15g)

3/4 cup Nonfat Greek Yogurt (170g)

PREPARATION

• 1

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

• 2

  In a food processor, combine the cooked chickpeas, cooked lentils, parsley, cilantro, red onion, garlic, cumin, coriander, and baking powder. Pulse until the mixture is finely blended but still retains some texture.

• 3

  Lightly stir in the olive oil to help bind the mixture.

• 4

  Form the mixture into small patties or balls and place them evenly on the prepared baking sheet.

• 5

  Bake for 20-25 minutes, turning halfway through, until the falafel are lightly golden and crispy on the outside.

• 6

  While the falafel bakes, prepare the creamy lemon tahini sauce by mixing tahini, lemon juice, a pinch of salt, and enough water to achieve a smooth, drizzly consistency.

• 7

  Serve the warm falafel with a generous drizzle of the lemon tahini sauce and a side of nonfat Greek yogurt for an extra protein boost.

• 8

  Enjoy your balanced and flavorful meal!