NUTRITION

SERVINGS

INGREDIENTS

1.5 cups Chickpeas (246g)

0.25 medium Onion (30g)

2 cloves Garlic (6g)

0.5 cup Fresh Parsley (15g)

1 tsp Ground Cumin (2.3g)

0.5 tsp Ground Coriander (1.3g)

0.5 tsp Baking Powder (2g)

0.5 tsp Salt (3g)

0.25 tsp Black Pepper (0.5g)

3 sprays Olive Oil Spray (5g)

1 tbsp Tahini (15g)

0.5 cup Nonfat Greek Yogurt (120g)

1 tbsp Lemon Juice (15g)

1 tbsp Water (15g)

1 pinch Garlic Powder (0.5g)

1 pinch Additional Salt for sauce (0.5g)

PREPARATION

• 1

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

• 2

  In a food processor, combine the chickpeas, onion, garlic, and parsley. Pulse until the mixture is coarse but holds together.

• 3

  Add ground cumin, ground coriander, baking powder, salt, and black pepper. Pulse a few more times until the spices are well incorporated but the texture remains slightly chunky.

• 4

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

• 5

  Lightly spray the falafel with olive oil spray to help crisp the exterior.

• 6

  Bake in the preheated oven for 20-25 minutes, flipping halfway through for even browning, until the falafel are crispy on the outside.

• 7

  While the falafel bakes, prepare the creamy tahini sauce. In a small bowl, whisk together tahini, nonfat Greek yogurt, lemon juice, water, garlic powder, and a pinch of salt until smooth.

• 8

  Once the falafel are done, serve them warm with the creamy tahini sauce drizzled on top or on the side for dipping.