NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned Chickpeas, drained

1/4 cup Red Onion, finely chopped

1 Garlic Clove, minced

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 Baking Powder

Olive Oil Cooking Spray

1 tbsp Tahini

1 tbsp Fresh Lemon Juice

1/2 cup Nonfat Plain Greek Yogurt

1 cup Mixed Fresh Herbs (Parsley, Mint)

1 medium Cucumber, sliced

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F and lightly spray a baking sheet with olive oil cooking spray.

• 2

  In a food processor, combine the canned chickpeas, red onion, garlic, chopped parsley, chopped cilantro, ground cumin, ground coriander, baking powder, and a pinch of salt and pepper. Process until the mixture is coarsely blended; avoid over-processing to maintain texture.

• 3

  Shape the mixture into 4 even patties. Place the patties on the prepared baking sheet and lightly spray the tops with olive oil cooking spray.

• 4

  Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the falafel patties are crispy on the outside.

• 5

  While the falafel bakes, prepare the tahini dressing by whisking together tahini, lemon juice, a small splash of water (to achieve a drizzling consistency), and a pinch of salt.

• 6

  For the fresh herb salad, combine the mixed fresh herbs and cucumber slices in a bowl. Fold in the nonfat Greek yogurt and season with a little salt and lemon juice for brightness.

• 7

  Once the falafel patties are done, plate them alongside the creamy herb salad and drizzle the tahini dressing on top or serve it on the side.

• 8

  Enjoy your balanced meal that offers a harmonious blend of flavors and textures!