NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

0.75 cup shelled edamame

1 large egg

0.5 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp fresh parsley

1 clove garlic

0.5 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground cumin

0.5 tsp ground coriander

PREPARATION

• 1

  Rinse and drain the canned chickpeas, then pat them dry with a paper towel to ensure a crispy texture.

• 2

  Place the chickpeas, edamame, garlic, parsley, cumin, coriander, sea salt, black pepper, and egg into a food processor.

• 3

  Pulse the mixture until it forms a coarse, moldable paste, being careful not to over-process into a smooth puree.

• 4

  Scoop the mixture and form into 4 to 5 even patties, pressing them firmly so they hold their shape.

• 5

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 6

  Place the patties in the skillet and cook for 4 to 5 minutes per side until they are deeply golden brown and crisp.

• 7

  While the falafel cooks, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl until smooth.

• 8

  Plate the warm falafel patties and drizzle generously with the zesty lemon-tahini sauce before serving.