NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas (drained and rinsed)

1 tbsp hemp hearts

2 large egg whites

0.5 tbsp tahini

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tsp minced garlic

0.25 cup fresh parsley

0.25 cup fresh cilantro

0.5 tsp ground cumin

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp olive oil

2 cups baby spinach

PREPARATION

• 1

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

• 2

  Pulse the mixture until well combined but still slightly textured, ensuring it is not pureed into a smooth paste.

• 3

  Form the chickpea mixture into 4 to 5 small, even patties using your hands.

• 4

  Heat the olive oil in a non-stick skillet over medium heat and sear the patties for 4-5 minutes per side until they are golden brown and crisp.

• 5

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

• 6

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