NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

0.5 cup canned chickpeas

1 large egg

0.5 tbsp tahini

0.25 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tsp ground cumin

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup fresh parsley

1 cup sliced cucumber

1 tsp extra virgin olive oil

PREPARATION

• 1

  In a food processor, pulse the canned chickpeas until they are broken down into a coarse, crumbly texture but not a smooth paste.

• 2

  In a large mixing bowl, combine the ground turkey, pulsed chickpeas, egg, ground cumin, garlic powder, sea salt, black pepper, and chopped fresh parsley until well incorporated.

• 3

  Form the mixture into four small, thick patties, pressing firmly with your hands so they hold their shape during the cooking process.

• 4

  Heat the extra virgin olive oil in a non-stick skillet over medium heat and sear the patties for 5-6 minutes per side until golden brown and cooked through.

• 5

  While the patties cook, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl until the sauce is smooth and zesty.

• 6

  Arrange the sliced cucumbers on a plate, place the warm falafel patties on top, and finish with a generous drizzle of the tahini sauce.