NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

1 tbsp hemp hearts

0.25 cup fresh parsley

0.25 cup fresh cilantro

2 cloves garlic

0.25 cup red onion

1 tsp ground cumin

0.5 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

0.75 cup non-fat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

1 tbsp water

PREPARATION

• 1

  Place the drained chickpeas, hemp hearts, parsley, cilantro, garlic, red onion, cumin, salt, and pepper into a food processor.

• 2

  Pulse the mixture until it forms a coarse, uniform meal that holds together when pressed, being careful not to over-process into a paste.

• 3

  Divide the mixture and shape into 4 firm patties about half an inch thick.

• 4

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 5

  Sear the patties for 4 to 5 minutes per side until they are deeply golden and crispy.

• 6

  While the falafel cooks, whisk together the Greek yogurt, tahini, lemon juice, and water in a small bowl until the sauce is smooth and pourable.

• 7

  Plate the warm falafel patties and drizzle generously with the zesty tahini sauce before serving.