NUTRITION

SERVINGS

INGREDIENTS

1.25 cups canned chickpeas, drained

1/4 cup chopped fresh parsley

1/4 cup chopped fresh cilantro

2 garlic cloves

1/4 medium onion

1 tsp ground cumin

1 tsp ground coriander

0.5 tbsp olive oil

1 tbsp tahini

0.5 cup nonfat Greek yogurt

1 tbsp lemon juice

1 cup mixed salad greens

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

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, chopped parsley, cilantro, garlic, onion, ground cumin, ground coriander, olive oil, and a pinch of salt and pepper. Pulse until the mixture is coarsely combined, ensuring it still retains some texture.

• 3

  Form the mixture into small patties or balls (about 4-6 pieces, depending on desired size) and place them on the prepared baking sheet.

• 4

  Bake in the preheated oven for 20-25 minutes, flipping halfway through to ensure even crisping.

• 5

  While the falafel bakes, prepare the creamy tahini-yogurt sauce by mixing tahini, nonfat Greek yogurt, lemon juice, a small splash of water to reach desired consistency, and a pinch of salt in a small bowl until smooth.

• 6

  Assemble the fresh herb salad by combining mixed salad greens, diced cucumber, and halved cherry tomatoes in a bowl. Lightly toss with a squeeze of lemon juice and a dash of salt if desired.

• 7

  Serve the baked falafel warm with a generous drizzle of the creamy tahini-yogurt sauce and a side of fresh herb salad.