NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas

1/4 cup fresh parsley (chopped)

1/4 cup fresh cilantro (chopped)

1/4 cup red onion (chopped)

2 cloves garlic (minced)

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp baking powder

2 tbsp whole wheat flour

1 tsp olive oil

1/2 medium cucumber (diced)

1 medium tomato (diced)

1 tbsp tahini

1 tbsp lemon juice

150 grams plain nonfat Greek yogurt

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, fresh parsley, fresh cilantro, red onion, garlic, ground cumin, ground coriander, baking powder, and whole wheat flour. Pulse until the mixture comes together but still retains some texture.

• 3

  With your hands, form the mixture into small patties or balls, then lightly brush with olive oil.

• 4

  Place the falafel on the prepared baking sheet and bake for 20-25 minutes, turning halfway through to ensure even crispiness.

• 5

  While the falafel bakes, prepare the fresh herb salad by combining diced cucumber and tomato in a bowl.

• 6

  In a small bowl, whisk together tahini and lemon juice, adding a splash of water to achieve a creamy, pourable consistency.

• 7

  Once baked, serve the crispy falafel on a plate alongside the fresh herb salad. Drizzle the tahini dressing over the salad, and add the plain nonfat Greek yogurt on the side as a cooling, protein-rich dip.