NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked chickpeas

2 tbsp hemp hearts

0.25 cup liquid egg whites

2 tbsp chickpea flour

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

0 tbsp tahini

1 tbsp lemon juice

0 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  In a food processor, combine the cooked chickpeas, hemp hearts, liquid egg whites, chickpea flour, parsley, cilantro, garlic, cumin, coriander, sea salt, and black pepper.

• 3

  Pulse the mixture until the ingredients are well incorporated but still retain some texture; avoid over-processing into a smooth paste.

• 4

  Scoop the mixture and form into six equal-sized patties, placing them on the prepared baking sheet.

• 5

  Lightly brush the tops of the patties with the extra virgin olive oil and bake for 15 minutes, then flip and bake for an additional 10 minutes until golden and crisp.

• 6

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

• 7

  Serve the warm, crispy falafel patties immediately with the tahini yogurt sauce drizzled over the top.