Makes 4 servings

Protein and fiber found in garbanzo beans paired with the probiotics in yogurt make this satisfying meal good for your gut. Enjoy on pita, naan bread, or as the protein and dressing for a Middle Eastern-inspired salad


  • 1 can garbanzo beans, drained
  • 1/2 cup onion, rough chop
  • 1- 1/4 tablespoons flour
  • 1 tablespoon parsley
  • 1/3 teaspoon garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coriander
  • Salt to taste

Cucumber Yogurt Dip

  • 2 cups yogurt
  • 1-½ cup cucumber, peeled, seeded, and shredded
  • 2-½ tablespoons parsley
  • 1-½ teaspoons garlic
  • Salt and pepper to taste

Preheat oven to 350°F.

Place garbanzo beans and onion in a food processor and pulse until very fine. Remove from food processor and combine with remaining ingredients.

Form into 2 ounce balls (~1/4 cup). Place the falafel balls on a parchment-lined sheet pan and flatten slightly.

Bake 15-20 minutes until browned and crisp, turning half way through baking. While falafels bake, prepare dip by combining all ingredients and refrigerating to let flavors meld.