NUTRITION

SERVINGS

INGREDIENTS

2.5 cups canned chickpeas (drained)

6 large egg whites

1/4 cup chopped red onion

3 garlic cloves, minced

1/2 cup chopped fresh parsley

1 tsp ground cumin

1 tsp ground coriander

Salt and pepper to taste

1 tbsp olive oil

2 tbsp tahini

1 tbsp lemon juice

1 tbsp water

PREPARATION

• 1

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

• 2

  In a food processor, combine the drained chickpeas, egg whites, red onion, garlic, parsley, cumin, coriander, salt, and pepper. Pulse until the mixture comes together but still retains a bit of texture.

• 3

  Scoop the mixture into small patties (about 3-4 tablespoons each) and gently form into balls or patties.

• 4

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

• 5

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

• 6

  Meanwhile, prepare the tahini sauce by whisking together tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth and creamy.

• 7

  Once the falafel are done, remove from the oven and let them cool slightly before drizzling or serving with the creamy tahini sauce.