NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Chickpeas (164g)

1/4 cup chopped Red Onion (40g)

1/4 cup Fresh Parsley (15g)

1/4 cup Fresh Cilantro (15g)

2 tbsp Chickpea Flour (16g total)

1 tbsp Tahini (15g)

1/2 cup Nonfat Greek Yogurt (113g)

2 tbsp Lemon Juice (30g total)

3 cloves Garlic

1 cup Mixed Salad Greens (25g)

1/2 cup Cherry Tomatoes (75g)

PREPARATION

• 1

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

• 2

  In a food processor, combine the cooked chickpeas, chopped red onion, parsley, cilantro, 2 cloves of garlic, chickpea flour, a pinch of cumin, coriander, salt, and pepper. Pulse until the mixture is slightly chunky.

• 3

  With damp hands, form the mixture into small patties and place them on the prepared baking sheet. Lightly spray or brush the patties with a small amount of olive oil if desired.

• 4

  Bake the falafel for 20-25 minutes, flipping halfway through, until they are golden and crispy on the edges.

• 5

  For the sauce, in a small bowl combine tahini, nonfat Greek yogurt, lemon juice, and the remaining garlic (minced). Mix well until smooth. Adjust seasoning with a pinch of salt and extra lemon juice if needed.

• 6

  Assemble a fresh herb salad by tossing mixed salad greens and halved cherry tomatoes. Drizzle a little extra lemon juice over the top for brightness.

• 7

  Serve the crispy baked falafel warm with a generous drizzle of the creamy lemon tahini yogurt sauce and a side of fresh herb salad.