NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

3 tbsp hemp hearts

2 large egg whites

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.5 cup nonfat Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

1 cup fresh spinach

1 tsp avocado oil

PREPARATION

• 1

  Drain and rinse the canned chickpeas thoroughly and pat them dry with a paper towel.

• 2

  Place the chickpeas, hemp hearts, egg whites, parsley, cilantro, garlic, salt, pepper, and cumin in a food processor and pulse until a coarse, moldable paste forms.

• 3

  Divide the falafel mixture into four equal portions and shape them into firm, round patties.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat and sear the patties for 3 to 4 minutes per side until they are golden brown and crispy.

• 5

  In a small bowl, whisk together the nonfat Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.

• 6

  Arrange the fresh spinach on a plate, top with the warm falafel patties, and finish with a generous drizzle of the zesty tahini sauce.