NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked Chickpeas (164g)

4 Egg Whites (~120g)

1/4 cup chopped Red Onion (40g)

2 cloves minced Garlic (6g)

1/4 cup chopped Fresh Parsley (15g)

1/4 cup chopped Fresh Cilantro (15g)

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

1/2 tsp Baking Powder

Olive Oil Spray

1 tbsp Tahini (15g)

2 tbsp Low-fat Greek Yogurt (30g)

1 tbsp Lemon Juice (15g)

1 clove minced Garlic (3g) for sauce

1/2 cup Fresh Herb Salad Mix (15g)

1/2 cup sliced Cucumber (52g)

1/2 cup halved Cherry Tomatoes (75g)

1 tsp Extra Lemon Juice (5g) for salad dressing

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly spray the sheet with olive oil.

• 2

  In a large bowl, blend the cooked chickpeas, 4 egg whites, chopped red onion, minced garlic, fresh parsley, fresh cilantro, ground cumin, ground coriander, baking powder, salt, and pepper. Pulse lightly in a food processor if desired, leaving a slightly chunky texture.

• 3

  Using your hands, form the mixture into small patties (about 10-12 patties) or traditional falafel balls. Place them evenly on the prepared baking sheet.

• 4

  Bake for 20-25 minutes until the falafel are firm and lightly crisp, turning them halfway through the cooking time for even browning.

• 5

  While the falafel bake, prepare the creamy tahini yogurt sauce by whisking together tahini, low-fat Greek yogurt, 1 tbsp lemon juice, and 1 minced garlic clove in a small bowl. Add a little water if needed for a smooth consistency.

• 6

  For the fresh herb salad, combine the fresh herb mix, sliced cucumber, and halved cherry tomatoes in a bowl. Drizzle with 1 tsp extra lemon juice, and season with a pinch of salt and pepper.

• 7

  Plate a serving of baked falafel, drizzle with the creamy tahini sauce, and serve with the refreshing herb salad alongside.