NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (drained)

4 large egg whites

1/4 cup diced red onion

2 cloves garlic

1/4 cup chopped fresh parsley

1 tsp ground cumin

1 tsp ground coriander

1 tbsp whole wheat flour

1 tbsp tahini

1 tsp lemon juice

1 cup mixed fresh herbs (parsley, cilantro, mint)

1 medium half cucumber, sliced

1 tsp olive oil (for drizzling)

PREPARATION

• 1

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

• 2

  In a food processor, combine the chickpeas, egg whites, diced red onion, garlic, chopped parsley, cumin, coriander, and whole wheat flour. Pulse until a coarse, cohesive mixture forms. Do not overblend; you want the texture to be a bit chunky.

• 3

  Scoop the falafel mixture into small patties or balls, and place them evenly on the prepared baking sheet.

• 4

  Lightly spray or drizzle a small amount of olive oil over the falafel to help with browning.

• 5

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

• 6

  While the falafel are baking, prepare the lemon-tahini drizzle by whisking together tahini, lemon juice, and about 1-2 teaspoons of water until a smooth, pourable consistency is achieved. Season with a pinch of salt if desired.

• 7

  Assemble the fresh herb salad by combining the mixed herbs with cucumber slices in a bowl. Drizzle a tiny splash of olive oil if desired.

• 8

  Once the falafel is done, plate them and drizzle generously with the lemon-tahini sauce. Serve alongside the fresh herb salad and enjoy!