NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Chickpeas (164g)

3 large Egg Whites (99g)

1/4 medium Red Onion (30g)

1 Garlic Clove (3g)

1/4 cup Fresh Parsley, chopped (15g)

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

1/4 tsp Baking Powder

1 tsp Olive Oil Spray

1 tbsp Tahini (15g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tbsp Lemon Juice (15g)

1 tbsp Water (15g)

1/4 cup Fresh Parsley for Salad (15g)

1/4 cup Fresh Mint, chopped (15g)

1 cup Arugula (20g)

1 tsp Extra Virgin Olive Oil (5g) for vinaigrette

1 tsp Lemon Juice (5g) for vinaigrette

PREPARATION

• 1

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

• 2

  In a food processor, combine the cooked chickpeas, egg whites, red onion, garlic, and 1/4 cup chopped parsley. Pulse until a coarse, cohesive mixture forms.

• 3

  Add the ground cumin, ground coriander, baking powder, and a pinch of salt to the mixture. Pulse a few times to blend. Avoid over-processing to maintain some texture.

• 4

  Lightly spray the mixture with olive oil spray and form into small patties or balls, placing them evenly on the baking sheet.

• 5

  Bake the falafel in the preheated oven for 20-25 minutes, flipping halfway through until they are golden and slightly crispy on the outside.

• 6

  While the falafel is baking, prepare the creamy tahini sauce. In a small bowl, whisk together tahini, nonfat Greek yogurt, lemon juice, water, and a pinch of salt until smooth.

• 7

  Assemble the herb salad by combining fresh parsley, mint, and arugula in a bowl. Drizzle with a simple vinaigrette made from extra virgin olive oil and lemon juice, tossing gently to coat.

• 8

  Once the falafel are ready, plate them alongside a serving of the herb salad and a generous drizzle of the creamy tahini sauce.

• 9

  Serve warm and enjoy this balanced dish with layers of flavor and texture.