Source: Parents Magazine

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Recipe Summary test

prep:
25 mins
bake:
18 mins
stand:
5 mins
total:
48 mins
Servings:
4
Yield:
12 meatballs
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Ingredients

Meatballs
For the Dip:

Directions

Instructions Checklist
  • Preheat the oven to 400°F. Grease an 8x8x2-inch baking pan with the olive oil; set aside.

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  • Place the chickpeas in a large bowl. Mash them well with a potato masher or a fork. Stir in the egg, breadcrumbs, cilantro, garlic, tahini, lemon juice, cumin, and salt. Form into 12 1 1/2-inch balls, and place them snugly into the prepared pan in rows, making sure the balls are touching. Bake for 18 to 20 minutes or until the balls are cooked through (160°F). Let rest in the pan for five minutes before serving.

  • In a small bowl stir together the yogurt, agave nectar, and lemon zest. Serve with the falafel balls.

Nutrition Facts

275 calories; fat 15g; cholesterol 47mg; saturated fat 2g; carbohydrates 26g; mono fat 6g; poly fat 5g; insoluble fiber 1g; sugars 2g; protein 12g; sodium 369mg; potassium 204mg; calcium 116mg; iron 2.6mg.
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