NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked Chickpeas

3 large Egg Whites

1 clove Garlic

1/4 cup Fresh Parsley (loosely packed)

1/4 cup Fresh Cilantro (loosely packed)

1/2 tsp Ground Cumin

Salt & Pepper to taste

1/2 cup diced Cucumber

1/2 cup diced Tomato

1/8 cup thinly sliced Red Onion

1/2 cup cooked Quinoa

2 tbsp Crumbled Feta Cheese

1 tbsp Tahini

1.5 tbsp Lemon Juice

PREPARATION

• 1

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

• 2

  In a food processor, blend the cooked chickpeas, egg whites, garlic, parsley, cilantro, cumin, salt, and pepper until slightly chunky. Avoid over-processing to maintain some texture.

• 3

  Shape the mixture into small patties (about 3-4) and place them on the baking sheet.

• 4

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

• 5

  While the falafel bakes, prepare the fresh herb salad by combining diced cucumber, tomato, red onion, and a handful of additional mixed herbs in a bowl.

• 6

  Mix the salad with the cooked quinoa and sprinkle with crumbled feta cheese.

• 7

  For the creamy lemon tahini dressing, whisk together tahini, lemon juice, a splash of water (to thin to desired consistency), salt, and pepper.

• 8

  Plate the baked falafel atop the quinoa salad and drizzle the lemon tahini dressing over the top. Serve immediately.