NUTRITION

SERVINGS

INGREDIENTS

200g Canned Chickpeas (drained)

40g Red Onion, chopped

1 clove Garlic, minced

15g Fresh Parsley, chopped

15g Fresh Cilantro, chopped

0.5 tsp Ground Cumin

1 tbsp Whole Wheat Flour

Olive Oil Spray

50g Cucumber (salad)

50g Cherry Tomatoes

1 tbsp Fresh Mint, chopped

1 tbsp Tahini Paste

1 tsp Lemon Juice (for tahini)

0.5 cup Nonfat Greek Yogurt

25g Cucumber (for tzatziki)

1 clove Garlic (for tzatziki)

0.5 tsp Lemon Juice (for tzatziki)

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, red onion, garlic, parsley, cilantro, ground cumin, and whole wheat flour. Pulse until the mixture is roughly blended but still retains some texture.

• 3

  Form the mixture into small balls or patties, about the size of a golf ball, and place them on the prepared baking sheet.

• 4

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

• 5

  While the falafel bakes, prepare the fresh herb salad by combining chopped cucumber, cherry tomatoes, and mint in a bowl.

• 6

  For the creamy tahini sauce, whisk together tahini paste and lemon juice with a splash of water until smooth and pourable.

• 7

  In a separate small bowl, mix the nonfat Greek yogurt with grated cucumber, minced garlic, and lemon juice to create a light tzatziki sauce. Season with a pinch of salt and pepper if desired.

• 8

  Once the falafel is baked, serve them on a plate with a generous spoonful of fresh herb salad, a drizzle of tahini sauce, and a side of tzatziki for an added protein boost and tangy finish.