NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Chickpeas (164g)

1 large Egg (50g)

1/4 cup shredded Onion (40g)

2 cloves Garlic (6g)

1/4 cup chopped Fresh Parsley (15g)

1/4 cup chopped Fresh Cilantro (15g)

1 tsp Ground Cumin (2.3g)

1/2 tsp Baking Powder (2.5g)

1 tsp Olive Oil (4.5g)

1 Tbsp Tahini (15g)

1/3 cup Nonfat Greek Yogurt (80g)

2 Tbsp Lemon Juice (30g)

1 cup Mixed Greens (50g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Sliced Cucumber (52g)

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  In a food processor, combine the cooked chickpeas, egg, shredded onion, garlic, parsley, cilantro, ground cumin, baking powder, and olive oil. Pulse until the mixture is coarsely blended but still holds some texture.

• 3

  Scoop the mixture into small patties or balls and place them spaced out on the baking sheet.

• 4

  Bake the falafel for 20-25 minutes, flipping halfway through, until they are crisp and lightly golden.

• 5

  While the falafel bakes, prepare the creamy tahini sauce by whisking together tahini, nonfat Greek yogurt, and 1 tablespoon of lemon juice. Add a little water if needed to reach a smooth, drizzleable consistency, and season with salt and pepper to taste.

• 6

  In a bowl, toss together the mixed greens, cherry tomatoes, and cucumber. Drizzle with the remaining lemon juice and a dash of salt and pepper.

• 7

  Plate the baked falafel, drizzle with the creamy tahini sauce, and serve alongside the fresh herb salad for a balanced, nutritious meal.