NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (drained, ~240g)

1/3 cup chickpea flour (~40g)

1/4 medium red onion (~25g)

2 garlic cloves (~6g)

1/2 cup fresh parsley

1/4 cup fresh cilantro

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp baking powder

1/2 tsp salt

1 tsp olive oil (for brushing falafel)

2 tbsp tahini

1 tbsp lemon juice

2 tbsp water

1 cup mixed fresh herbs (basil, mint, parsley)

1/2 cup cherry tomatoes

1 tsp olive oil (for salad)

1/2 tsp lemon zest

PREPARATION

• 1

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

• 2

  In a food processor, combine the drained chickpeas, red onion, garlic, parsley, cilantro, chickpea flour, cumin, coriander, baking powder, and salt. Process until the mixture is coarse but holds together. If the texture feels too thick, add a tablespoon of water to help blend.

• 3

  Scoop the mixture into 12 small patties or balls, pressing them lightly to form a compact shape.

• 4

  Place the falafel on the prepared baking sheet and brush lightly with olive oil.

• 5

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

• 6

  While the falafel bake, prepare the creamy tahini drizzle by whisking together tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth and creamy. Adjust the water to reach your desired drizzle consistency.

• 7

  For the fresh herb salad, combine the mixed fresh herbs and cherry tomatoes in a bowl. Drizzle with olive oil, add lemon zest, and season with a pinch of salt and pepper. Toss gently to combine.

• 8

  Serve the crispy baked falafel with the creamy tahini drizzle and a side of the refreshing herb salad. Enjoy warm or at room temperature.