Falafel is mostly chickpeas and parsley. It can be eaten alone, as a patty, or my personal favorite in a pita sandwich! Chickpeas are a great plant-based source of fiber and protein. Parsley is jam packet with Vitamins A,B,C, also Iron and Potassium. If you are vegan/vegetarian and have low iron/B-12 falafel is a great choice.
This recipe calls for chicken, but we recommend using chicken substitutes can also be used.Tabbouleh is made with mostly Parsley with Mint and Quinoa Aside from the benefits of parsley (see above), this recipe calls for Quinoa which is a seed that is high in protein and fiber– as a seed it is naturally gluten free.If you are looking for a punch of iron in your diet, Tabbouleh is they way to go. One cup of cooked quinoa contains 15% of your RDA for iron, and paired with one cup of parsley at 20%, you are well on your way to your daily recommended intake.
Tzatziki is another mediterranean staple that is either a dip, sauce, or spread. It is made of primarily yogurt and cucumber. It is a great sauce to pair with falafel. With the main ingredient being Greek Yogurt, Tzatziki is packed full of protein, B12, and calcium.
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