NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas (164g)

1/4 medium red onion (40g)

1/4 cup chopped fresh parsley (15g)

1/4 cup chopped fresh cilantro (15g)

2 cloves garlic (6g) for falafel

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp baking powder

Salt and pepper to taste

1 tsp olive oil

1 tbsp tahini

1 tbsp lemon juice

1 tbsp cold water

1 medium tomato (123g)

1/2 medium cucumber (150g)

2 tbsp chopped fresh mint

2/3 cup plain nonfat Greek yogurt (150g)

PREPARATION

• 1

  In a food processor, combine the chickpeas, red onion, parsley, cilantro, and 2 cloves of garlic. Pulse until roughly blended, leaving some texture.

• 2

  Add the ground cumin, ground coriander, baking powder, and a pinch of salt and pepper. Pulse a few more times to incorporate the spices.

• 3

  Form the mixture into small patties (about 4-5, depending on desired size).

• 4

  Heat a non-stick skillet over medium heat and add 1 tsp of olive oil. Shallow-fry the falafel patties for about 3-4 minutes on each side until they are golden and crispy. Remove and drain on paper towels.

• 5

  For the creamy tahini sauce, whisk together the tahini, lemon juice, cold water, and a crushed garlic clove until smooth. Adjust thickness with a little more water if needed.

• 6

  Prepare the fresh herb salad by dicing the tomato and cucumber. Toss with chopped mint, and season lightly with salt and pepper.

• 7

  Serve the falafel patties drizzled with the tahini sauce, accompanied by the fresh herb salad and a side of plain Greek yogurt for an extra protein boost.