NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (drained)

1 large egg

1/4 cup chickpea flour

1/4 cup chopped fresh parsley

1/4 cup chopped fresh cilantro

1 garlic clove, minced

1 tsp cumin powder

1/4 cup crumbled feta

1/2 cup diced cucumber

1/2 cup diced tomato

2 tbsp thinly sliced red onion

1/2 tsp tahini

1 tbsp fresh lemon juice

Olive oil cooking spray

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly coat with olive oil cooking spray.

• 2

  In a food processor, combine the chickpeas, egg, chickpea flour, parsley, cilantro, garlic, and cumin powder. Pulse until the mixture is mostly smooth yet still retains some texture.

• 3

  Using your hands, form the mixture into small patties or balls, about 6 pieces. Place them evenly spaced on the prepared baking sheet.

• 4

  Bake for 20-25 minutes, flipping halfway through, until the falafel are crispy and golden on the edges.

• 5

  While the falafel bakes, prepare the fresh herb salad by combining diced cucumber, tomato, and red onion in a small bowl.

• 6

  For the creamy lemon tahini sauce, whisk together the tahini and fresh lemon juice (add a teaspoon of water if needed for desired consistency) with a pinch of salt.

• 7

  Assemble the dish by plating the crispy baked falafel, topping with crumbled feta, the fresh herb salad, and a drizzle of the lemon tahini sauce.