Name: Crispy falafel with tahini yogurt
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 cup canned chickpeas, drained and rinsed; 0.5 oz vital wheat gluten; 2 cloves garlic, peeled; 3 tbsp fresh parsley, chopped; 3/4 tsp cumin; 1 tsp coriander; 1/2 tsp salt; 1/8 tsp baking powder; 1 tsp olive oil; 1/2 cup nonfat Greek yogurt; 2 tsp tahini; 2 tsp lemon juice; 3/4 medium tomato, diced; 3 oz cucumber, diced; 1 tsp lemon juice

Nutrition

Per serving

495 calories

Protein: 39g; 31% of calories
Carbs: 54g; 42% of calories
Fat: 16g; 28% of calories

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. Line a small baking sheet with parchment paper.
In a food processor, pulse the chickpeas, vital wheat gluten, garlic, parsley, cumin, coriander, half the salt, and the baking powder until the mixture is a coarse paste that holds together when pinched.
Divide the mixture into 6 even portions and roll into balls. Place on the baking sheet and flatten slightly into disks. Brush the tops with the olive oil. Bake for 12 minutes, flip, and bake for 10 minutes more until golden and crisp. Done when golden brown and firm to the touch.
While the falafel bakes, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl. In a separate bowl, toss the diced tomato and cucumber with the remaining lemon juice and salt.
Arrange the warm falafel on a plate next to the tomato cucumber salad. Serve with the tahini yogurt sauce on the side for dipping.

Nutrition

Ingredients

Instructions

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