NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

0.5 cup Shelled edamame

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

0.5 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Baking powder

1 tbsp Chickpea flour

1 cup Non-fat Greek yogurt

1 tbsp Tahini

1 tbsp Lemon juice

1 tsp Olive oil

PREPARATION

• 1

  Drain and rinse the chickpeas, then pat them completely dry with a paper towel to ensure a crispy texture.

• 2

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

• 3

  Pulse the mixture until it is finely minced but not a smooth paste, keeping some texture for the bite.

• 4

  Transfer the mixture to a bowl and stir in the chickpea flour and baking powder until well combined.

• 5

  Scoop the mixture and form into four small patties, pressing firmly so they hold their shape.

• 6

  In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.

• 7

  Heat the olive oil in a non-stick skillet over medium heat and sear the falafel patties for 3 to 4 minutes per side until golden brown.

• 8

  Spread the zesty tahini-yogurt sauce onto a plate and top with the warm, crispy falafel patties.