NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

1 large egg

0.25 cup fresh parsley

0.25 cup fresh cilantro

2 cloves garlic

1 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp extra virgin olive oil

0.5 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

1 tbsp water

PREPARATION

• 1

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

• 2

  In a food processor, combine the chickpeas, egg, parsley, cilantro, garlic, cumin, coriander, salt, and pepper.

• 3

  Pulse the mixture until well combined but still slightly textured; do not over-process into a smooth paste.

• 4

  Form the mixture into 4 to 5 small patties, about 1/2 inch thick.

• 5

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

• 6

  Place the patties in the skillet and cook for 3-4 minutes per side until deeply golden brown and crisp.

• 7

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

• 8

  Serve the warm falafel patties immediately, drizzled generously with the lemon-tahini sauce.