NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas (164g)

1 tbsp Whole Wheat Flour (8g)

1/4 small Red Onion (~25g)

2 cloves Garlic (~6g)

1/2 cup Fresh Parsley (15g)

1/2 cup Fresh Cilantro (8g)

1 tsp Ground Cumin (2.3g)

1 tsp Ground Coriander (2g)

Pinch of Salt

Pinch of Black Pepper

1 tbsp Tahini (15g)

2 tbsp Lemon Juice (30g)

1/2 cup Plain Nonfat Greek Yogurt (122g)

1/4 cup Cucumber (30g)

1/4 cup Tomato (40g)

2 tbsp Fresh Mint (4g)

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray or a drizzle of olive oil if desired.

• 2

  In a food processor, combine the chickpeas, whole wheat flour, red onion, garlic, fresh parsley, fresh cilantro, ground cumin, ground coriander, salt, and black pepper. Pulse until the mixture comes together but still retains some texture; avoid over-processing to keep a slightly chunky consistency.

• 3

  Form the mixture into small patties or balls (about 6-8 pieces, depending on your preferred size). Place them on the prepared baking sheet.

• 4

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

• 5

  While the falafel bakes, prepare the creamy tahini sauce by whisking together tahini, lemon juice, and a couple of teaspoons of water (if needed) until smooth. Stir in the Greek yogurt for extra creaminess and protein.

• 6

  For the fresh herb salad, gently toss the cucumber, tomato, and fresh mint with a squeeze of lemon juice and a tiny pinch of salt.

• 7

  Serve the crispy falafel warm with a generous drizzle of the creamy tahini sauce and a side of the refreshing herb salad.