NUTRITION

SERVINGS

INGREDIENTS

2 cups Cooked Chickpeas (328g)

1/2 cup Chickpea Flour (60g)

1 small Onion (70g)

3 Garlic Cloves

1/4 cup Fresh Parsley

1/4 cup Fresh Cilantro

1 tsp Ground Cumin

1/2 tsp Salt

1/2 tsp Baking Powder

1 tbsp Olive Oil

1 cup Nonfat Greek Yogurt

2 tbsp Tahini

2 tbsp Lemon Juice

2 tbsp Water

PREPARATION

• 1

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

• 2

  Drain and rinse the cooked chickpeas. In a food processor, combine chickpeas, chickpea flour, roughly chopped small onion, garlic cloves, fresh parsley, fresh cilantro, ground cumin, salt, and baking powder. Pulse until the mixture is coarsely blended, leaving some texture for a hearty bite.

• 3

  Transfer the mixture to a bowl. Lightly drizzle with olive oil and gently mix. Form the mixture into small patties or balls, about the size of a walnut, and place them on the prepared baking sheet.

• 4

  Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the falafel are golden and slightly crisp on the outside.

• 5

  While the falafel bake, prepare the creamy tahini sauce. In a small bowl, whisk together nonfat Greek yogurt, tahini, lemon juice, and water until smooth. Adjust the water to achieve your preferred sauce consistency.

• 6

  Once the falafel are baked to perfection, serve them warm with a generous drizzle of creamy tahini sauce. Enjoy them as a complete meal suitable for breakfast, lunch, or dinner.