NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas (164g)

2 tbsp Whole Wheat Flour (16g)

1/4 cup Finely Chopped Red Onion (40g)

2 cloves Minced Garlic (6g)

4 tbsp Fresh Parsley (15g total)

1 tsp Ground Cumin (2.3g)

1 tsp Ground Coriander (2.2g)

1 tbsp Tahini (15g)

1/2 cup Nonfat Greek Yogurt (130g)

1 tbsp Lemon Juice (15g)

2 cups Mixed Greens (60g)

PREPARATION

• 1

  Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly spray with cooking spray.

• 2

  In a food processor, combine the chickpeas, red onion, garlic, fresh parsley, cumin, and coriander. Pulse until the mixture is coarsely blended but not pureed.

• 3

  Transfer the mixture into a bowl and stir in the whole wheat flour. Adjust seasoning with salt and pepper if desired.

• 4

  Form the mixture into small patties or balls, and place them on the prepared baking sheet. Lightly flatten for an even bake.

• 5

  Bake the falafel for 20-25 minutes, turning halfway through to ensure even crisping on both sides.

• 6

  While the falafel bakes, prepare the dressing by whisking together tahini, nonfat Greek yogurt, and lemon juice in a small bowl. If too thick, add a spoonful of water to reach desired consistency.

• 7

  To plate, arrange a bed of mixed greens on a serving dish, place the baked falafel on top, and drizzle with the creamy tahini dressing.

• 8

  Serve warm and enjoy this nutritious, flavorful meal.