NUTRITION

SERVINGS

INGREDIENTS

3/4 cup canned chickpeas

1/2 cup fresh parsley

1/4 cup fresh cilantro

1 garlic clove

1/4 cup chopped red onion

2 egg whites

1 tsp olive oil

2 tbsp tahini

1 tbsp fresh lemon juice

2 cups mixed greens

1/2 cup cherry tomatoes

1/2 cup sliced cucumber

1/4 cup crumbled feta cheese

2 tbsp nonfat Greek yogurt

1 tsp ground cumin

1/4 tsp baking powder

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a baking sheet with 1 tsp of olive oil.

• 2

  In a food processor, combine the chickpeas, parsley, cilantro, garlic, red onion, egg whites, ground cumin, baking powder, salt, and pepper. Pulse until the mixture is well combined but still retains some texture.

• 3

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

• 4

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

• 5

  While the falafel is baking, prepare the tangy tahini dressing. In a small bowl, whisk together tahini, fresh lemon juice, a pinch of salt, and enough water to achieve a smooth, drizzle-able consistency.

• 6

  Assemble the dish by placing the mixed greens, cherry tomatoes, and cucumber slices on a serving plate. Top with the baked falafel.

• 7

  Drizzle the tahini dressing over the falafel and garnish with crumbled feta cheese and a dollop of nonfat Greek yogurt.

• 8

  Serve immediately and enjoy your delicious, protein-packed meal.