NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

0.5 cup liquid egg whites

0.25 cup fresh parsley

0.25 cup fresh cilantro

2 cloves garlic

1 tsp ground cumin

1 tsp ground coriander

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tbsp tahini

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

0.25 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Pulse the mixture until it forms a coarse paste that holds together when pinched, being careful not to over-process into hummus.

• 4

  Form the mixture into 6 equal-sized patties and lightly brush them with the extra virgin olive oil.

• 5

  Place the patties in the air fryer basket and cook at 375°F for 12 to 15 minutes, flipping halfway through until golden brown.

• 6

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

• 7

  Serve the hot, crispy falafel immediately with a generous dollop of the zesty yogurt sauce.