NUTRITION

SERVINGS

INGREDIENTS

1.4 cups Canned Chickpeas (drained)

1 large Egg

1 tbsp Tahini

2 tbsp Nonfat Greek Yogurt

1/2 cup diced Cucumber

1/2 cup chopped Tomato

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp minced Red Onion

2 tbsp chopped Fresh Parsley

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  In a food processor, combine the drained chickpeas, egg, garlic, red onion, and fresh parsley. Pulse until coarsely blended, keeping some texture for a hearty bite.

• 3

  Season the mixture with salt and pepper. Form the mixture into small patties or balls, about the size of a small golf ball.

• 4

  Place the falafel scoops on the baking sheet. Lightly spray or brush with a little olive oil if desired for extra crispiness.

• 5

  Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the falafel are firm and lightly browned.

• 6

  While the falafel bake, prepare the creamy tahini drizzle by whisking together tahini, Greek yogurt, and lemon juice in a small bowl. Add a pinch of salt and a little water if needed to reach a smooth, drizzable consistency.

• 7

  For the salad, combine diced cucumber and chopped tomato in a bowl. Drizzle with a little extra lemon juice, season with salt and pepper, and toss gently.

• 8

  Once the falafel are baked to perfection, serve them topped with the creamy tahini drizzle, alongside the refreshing cucumber tomato salad.