NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

0.5 cup liquid egg whites

3 tbsp hemp hearts

0.5 cup non-fat plain Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

1 clove garlic

0.25 cup fresh parsley

0.25 cup fresh cilantro

0.5 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Drain and rinse the chickpeas, then pat them thoroughly dry with a paper towel to ensure the falafel achieves a crispy exterior.

• 2

  Place the chickpeas, egg whites, hemp hearts, parsley, cilantro, garlic, cumin, coriander, salt, and pepper into a food processor.

• 3

  Pulse the mixture several times until it is well combined but still retains a slightly coarse, pebbly texture; do not blend into a smooth paste.

• 4

  Form the mixture into four thick patties or six smaller rounds, pressing firmly so they hold their shape.

• 5

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

• 6

  Carefully place the patties in the skillet and sear for 3 to 4 minutes per side until they are deeply golden brown and firm to the touch.

• 7

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

• 8

  Serve the hot falafel immediately, drizzled generously with the zesty tahini sauce.