NUTRITION

SERVINGS

INGREDIENTS

1.25 cups cooked chickpeas (205g)

1/4 cup crumbled feta cheese (40g)

1 tbsp tahini (15g)

1/4 cup nonfat Greek yogurt (60g)

2 cups mixed greens (85g)

1/8 cup finely chopped red onion (15g)

1/4 cup fresh parsley (5g)

1 clove garlic, minced (3g)

1/2 tsp ground cumin

1/2 tsp ground coriander

1 tbsp lemon juice

Olive oil spray

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 cooked chickpeas, red onion, garlic, fresh parsley, ground cumin, ground coriander, salt, and pepper. Pulse until the mixture is coarse but holds together; avoid overprocessing into a paste.

• 3

  Form the chickpea mixture into small patties or balls, about the size of a golf ball, and place them on the prepared baking sheet. Lightly spray the tops with olive oil.

• 4

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

• 5

  While the falafel is baking, prepare the creamy tahini dressing by whisking together tahini, nonfat Greek yogurt, lemon juice, a pinch of salt, and a small splash of water if needed to achieve a smooth consistency.

• 6

  Assemble your bowl by layering the mixed greens, then placing the baked falafel on top. Drizzle generously with the tahini-yogurt dressing and sprinkle the crumbled feta cheese over the bowl.

• 7

  Finish with an extra light drizzle of lemon juice or a few twists of freshly ground black pepper if desired. Serve immediately and enjoy!