NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Chickpeas (164g)

1/4 cup chopped Red Onion (40g)

1 Garlic Clove

1/4 cup chopped Fresh Parsley (15g)

1 tsp Ground Cumin

1 tsp Ground Coriander

4 sprays Olive Oil Cooking Spray

1 tbsp Tahini

1 tbsp Fresh Lemon Juice

3/4 cup Nonfat Plain Greek Yogurt (170g)

2 cups Mixed Greens (80g)

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a baking sheet with olive oil cooking spray.

• 2

  In a food processor, combine the cooked chickpeas, chopped red onion, garlic, fresh parsley, ground cumin, and ground coriander. Pulse until the mixture is coarse but holds together. Avoid over-processing to maintain a textured consistency.

• 3

  Shape the mixture into small patties or balls, about the size of a golf ball, and gently flatten them to form patties.

• 4

  Place the falafel patties on the prepared baking sheet and lightly spray the tops with a bit more olive oil.

• 5

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

• 6

  While the falafel is baking, prepare the lemon-tahini drizzle by whisking together tahini, fresh lemon juice, and a pinch of salt. Adjust consistency with a small splash of water if desired.

• 7

  Mix the nonfat plain Greek yogurt with a little salt and pepper to taste in a small bowl.

• 8

  To serve, lay a generous bed of mixed greens on the plate, top with the baked falafel, and drizzle both the lemon-tahini sauce and a dollop of Greek yogurt over the top.

• 9

  Enjoy this balanced dish warm, perfect for breakfast, lunch, or dinner.