NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

2 tbsp nutritional yeast

0.75 cup non-fat Greek yogurt

2 tsp tahini

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

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

PREPARATION

• 1

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

• 2

  In a food processor, combine the chickpeas, nutritional yeast, parsley, cilantro, garlic, cumin, coriander, sea salt, and black pepper.

• 3

  Pulse the mixture until it is well combined but still slightly textured, avoiding a complete puree.

• 4

  Form the mixture into 4 to 5 small, thick patties using your hands.

• 5

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

• 6

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

• 7

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

• 8

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