NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas, canned, drained

1/4 cup Fresh Parsley (chopped)

1/4 cup Fresh Cilantro (chopped)

1 clove Garlic

1/4 medium Red Onion

1 tsp Ground Cumin

1 tsp Ground Coriander

1/4 tsp Baking Powder

1 tbsp Tahini

1 tsp Olive Oil

1/2 cup Non-Fat Greek Yogurt

1 cup Baby Spinach

4 Cherry Tomatoes

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F. Rinse and drain the chickpeas if using canned.

• 2

  In a food processor, combine chickpeas, parsley, cilantro, garlic, red onion, cumin, coriander, and baking powder. Blend until the mixture is coarse but holds together.

• 3

  Transfer the mixture to a bowl and stir in the tahini. Form the mixture into 4 small patties.

• 4

  Place the patties on a baking sheet lined with parchment paper. Lightly brush the tops with olive oil.

• 5

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

• 6

  While the falafel bake, prepare the salad by tossing baby spinach with halved cherry tomatoes and lemon juice. Season with a pinch of salt and pepper.

• 7

  For the creamy dip, mix non-fat Greek yogurt with a little extra lemon juice, salt, and pepper to taste.

• 8

  Serve the crispy falafel warm alongside the fresh herb salad and a dollop of the tangy Greek yogurt dip.