NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked chickpeas

0.5 cup liquid egg whites

1 tbsp hemp hearts

2 tbsp non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 tsp ground cumin

1 tsp ground coriander

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.25 tsp extra virgin olive oil

PREPARATION

• 1

  Combine the cooked chickpeas, liquid egg whites, hemp hearts, parsley, cilantro, cumin, coriander, salt, pepper, and garlic in a food processor.

• 2

  Pulse the mixture until a coarse, moldable paste forms, ensuring you do not over-process it into a smooth puree.

• 3

  Form the mixture into four thick patties using your hands, pressing firmly so they hold their shape.

• 4

  In a small mixing bowl, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and zesty.

• 5

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

• 6

  Add the falafel patties to the skillet and sear for 4 to 5 minutes per side until they develop a deep golden-brown crust.

• 7

  Transfer the crispy falafel to a plate and serve immediately with a generous drizzle of the prepared tahini sauce.