NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (160g)

1/8 cup chickpea flour (15g)

1/4 cup chopped red onion (40g)

2 garlic cloves

1/4 cup chopped fresh parsley

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp baking powder

1 tbsp tahini

3/4 cup nonfat Greek yogurt (170g)

1 tbsp lemon juice

1 garlic clove, minced

PREPARATION

• 1

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

• 2

  In a food processor, combine the drained chickpeas, chickpea flour, chopped red onion, 2 garlic cloves, fresh parsley, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is coarse but well combined; avoid over-processing to maintain texture.

• 3

  Scoop the mixture and form small patties or balls (about 4-5 pieces). Place them on the prepared baking sheet and lightly spray with olive oil.

• 4

  Bake the falafel in the preheated oven for about 20 minutes, turning halfway through, until they are firm and slightly crispy on the outside.

• 5

  While the falafel are baking, make the creamy tahini-yogurt sauce by mixing tahini, nonfat Greek yogurt, lemon juice, and the minced garlic in a small bowl. Add a splash of water if necessary to achieve a smooth, dippable consistency. Season with salt to taste.

• 6

  Once the falafel are done, remove them from the oven and let them cool slightly. Serve warm with the creamy tahini-yogurt sauce on the side for dipping.