NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

0.5 cup liquid egg whites

0.25 cup fresh parsley

1 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup zucchini

1 cup bell pepper

0.5 tbsp olive oil

0.75 cup non-fat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the sliced zucchini and chopped bell peppers on the baking sheet, drizzle with olive oil, and toss to coat before roasting for 20 minutes.

• 3

  While the vegetables roast, combine the rinsed chickpeas, egg whites, parsley, cumin, garlic powder, salt, and pepper in a food processor.

• 4

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

• 5

  Form the chickpea mixture into 6 small patties and place them on a second parchment-lined baking sheet.

• 6

  Bake the falafel for 15-18 minutes, flipping once halfway through, until the exterior is golden and crispy.

• 7

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

• 8

  Plate the roasted vegetables, top with the falafel patties, and drizzle the yogurt sauce over the entire dish.