NUTRITION

SERVINGS

INGREDIENTS

0.75 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

0.5 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

1 cup fresh baby spinach

PREPARATION

• 1

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

• 2

  Drain and thoroughly rinse the chickpeas, then pat them dry with a paper towel to ensure maximum crispiness.

• 3

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

• 4

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

• 5

  Scoop the mixture and form into 6 even patties, placing them on the prepared baking sheet.

• 6

  Bake for 20 to 25 minutes, flipping the patties halfway through, until the exteriors are golden-brown and firm.

• 7

  While the falafel bakes, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl until the sauce is smooth and creamy.

• 8

  Arrange the fresh baby spinach on a plate, top with the warm falafel patties, and finish with a generous drizzle of the lemon-tahini sauce.