NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas (drained)

1 egg white

1/4 medium onion

1 garlic clove

2 tbsp fresh parsley

1/2 tsp ground cumin

1/4 tsp baking powder

Salt & pepper to taste

1 cup mixed roasted vegetables (broccoli, red bell pepper, zucchini)

1 tsp olive oil

1 tbsp tahini

1 tbsp lemon juice

1/2 cup nonfat Greek yogurt

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a food processor, combine the cooked chickpeas, egg white, chopped onion, garlic, fresh parsley, ground cumin, baking powder, salt, and pepper. Pulse until a coarse, dough-like mixture forms; avoid over-processing for texture.

• 3

  Form the mixture into small patties and place them on a parchment-lined baking sheet.

• 4

  Bake the falafel patties in the preheated oven for 20-25 minutes, flipping halfway to ensure even browning and crispiness.

• 5

  Meanwhile, chop the broccoli, red bell pepper, and zucchini. Toss the vegetables with olive oil, salt, and pepper, and spread on a separate baking tray.

• 6

  Roast the vegetables in the oven for about 15-20 minutes until tender and slightly charred.

• 7

  For the lemon-tahini drizzle, whisk together tahini, lemon juice, a pinch of salt, and enough water to achieve a smooth, drizzable consistency.

• 8

  Plate the crispy falafel alongside a generous serving of roasted vegetables and drizzle the lemon-tahini sauce over the top.

• 9

  Serve with a side of nonfat Greek yogurt to add a creamy, protein-packed element to the meal.