NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas, canned (no salt added)

1/4 cup chopped Red Onion

2 cloves Garlic, minced

1/4 cup Fresh Parsley, chopped

1/4 cup Fresh Cilantro, chopped

1 teaspoon Ground Cumin

1 teaspoon Ground Coriander

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/4 tablespoon Olive Oil (for spraying)

1/2 cup Non-fat Greek Yogurt

1 tablespoon Tahini

1 tablespoon Lemon Juice

1 cup Mixed Fresh Herbs (Parsley & Mint)

1 cup Arugula

PREPARATION

• 1

  Drain and rinse the chickpeas, then pulse them in a food processor with the red onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper until coarsely blended. Avoid over-processing to keep some texture.

• 2

  Shape the mixture into small patties or balls. Place them onto a baking tray lined with parchment paper.

• 3

  Lightly spray or brush the falafel with olive oil. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until crispy on the outside.

• 4

  While the falafel is baking, prepare the creamy sauce by whisking together the non-fat Greek yogurt, tahini, and lemon juice in a small bowl.

• 5

  In a separate bowl, combine the mixed fresh herbs and arugula to create a vibrant green salad.

• 6

  Plate the crispy falafel and drizzle with the creamy tahini yogurt sauce alongside the fresh herb salad. Serve immediately.