NUTRITION

SERVINGS

INGREDIENTS

1.5 cups canned chickpeas (drained)

1 large egg white

1/4 cup chopped onion

2 cloves minced garlic

1/4 cup fresh parsley

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon baking powder

Olive oil spray

1 tablespoon tahini

1 tablespoon lemon juice

1/2 cup nonfat Greek yogurt

1 garlic clove (for drizzle)

PREPARATION

• 1

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

• 2

  In a food processor, combine the drained chickpeas, egg white, chopped onion, minced garlic, and parsley. Pulse until the mixture is coarse but holds together.

• 3

  Add ground cumin, ground coriander, baking powder, salt, and pepper to taste. Pulse a few more times until well incorporated but still slightly chunky.

• 4

  Using your hands, form the mixture into small patties or balls (about 4-6 pieces depending upon desired size) and place them on the prepared baking sheet.

• 5

  Bake in the preheated oven for about 20-25 minutes, flipping halfway through to ensure even crisping on both sides.

• 6

  While the falafel bakes, prepare the creamy tahini drizzle by stirring together tahini, lemon juice, nonfat Greek yogurt, and the additional crushed garlic. Adjust seasoning with salt if desired.

• 7

  Once the falafel are crispy and golden, remove them from the oven and drizzle generously with the tahini sauce. Serve immediately and enjoy!