Servings: 4 meals
Calories: 350kcal
Ingredients
- 1-15 ounce can chickpeas drained and rinsed
- ⅓ cup chopped fresh parsley
- ¼ teaspoon garlic powder
- ½ cup white onion
- 2 tablespoon tahini
- 1.5 teaspoon cumin
- pinch each salt & pepper
- ¼ cup oat flour
- 3-4 tablespoon avocado oil
- 4 cup lettuce
- 2 tomatoes diced
- 1 cucumber diced
- 1 red onion sliced thin
- 1 lemon optional
Instructions
- Add all ingredient chickpeas through black pepper a blender and pulse until roughly combined, scraping down sides as needed. A rough paste is fine.
- Add oat flour and pulse again to recombine.
- Heat a large skillet over medium high with avocado oil.
- Scoop out about 2 tablespoon sized balls of falafel mixture and form into small patties.
- Once the oil is hot, add falafel patties to the pan and cook for 4-5 minutes on each side. Repeat until. All falafel patties are golden brown and crispy.
- Divide lettuce, tomato, cucumber, and red onion among 4 meal prep containers and top with falafel. Serve with optional tahini and lemon. Keeps in the fridge for 4-5 days.
Notes
WW Smart Points= Green:8 Blue:6 Purple:6
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Nutrition for 1 out of 4 servings:
12g Protein | 33.9g Carbs | 20.4g Fat | 10.6g Fiber | 350 Calories
Nutrition
Serving: 1meal | Calories: 350kcal | Carbohydrates: 33.9g | Protein: 12g | Fat: 20.4g | Fiber: 10.6g
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