NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey (93% lean)

0.5 cup canned chickpeas

1 tbsp hemp hearts

1 tbsp fresh parsley

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.25 cup non-fat greek yogurt

0.5 tbsp tahini

1 tsp lemon juice

1 cup baby spinach

PREPARATION

• 1

  In a medium bowl, mash the chickpeas with a fork until mostly smooth but still slightly textured.

• 2

  Add the ground turkey, hemp hearts, chopped parsley, cumin, garlic powder, sea salt, and black pepper to the chickpeas and mix until well combined.

• 3

  Form the mixture into 4 small, flat patties.

• 4

  Heat the extra virgin olive oil in a non-stick skillet over medium heat.

• 5

  Place the patties in the skillet and cook for 4-5 minutes per side until they develop a crispy golden exterior and are cooked through.

• 6

  While the falafel cooks, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl to create the zesty sauce.

• 7

  Place the baby spinach on a plate, top with the warm falafel patties, and drizzle with the prepared tahini sauce.