NUTRITION

SERVINGS

INGREDIENTS

1.25 cups cooked Chickpeas (205g)

1 whole Egg

1 Egg White

1 tbsp Chickpea Flour

1 small Onion

3 Garlic Cloves

1/4 cup Fresh Parsley

1/4 cup Fresh Cilantro

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

1/2 tsp Salt

1/4 tsp Baking Powder

1 tsp Olive Oil

1 tsp Tahini

1.5 tsp Lemon Juice

1 tsp Warm Water

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 cooked chickpeas, whole egg, egg white, chickpea flour, small onion, garlic cloves, parsley, cilantro, ground cumin, ground coriander, salt, and baking powder. Pulse until the mixture is coarsely blended but still holds some texture.

• 3

  Scoop the mixture into small patties or balls, then gently flatten them into patties. Transfer them to the prepared baking sheet.

• 4

  Lightly brush the patties with olive oil to help them crisp up in the oven.

• 5

  Bake in the preheated oven for 20-25 minutes, flipping halfway through, until they turn golden brown and crispy on the edges.

• 6

  While the falafel bakes, prepare the tahini sauce by whisking together tahini, lemon juice, and warm water in a small bowl until smooth. Adjust the water if needed to achieve your desired consistency.

• 7

  Remove the falafel from the oven and serve warm with the creamy tahini drizzle on top or on the side.