NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

0.25 cup liquid egg whites

3 tbsp hemp hearts

1 tbsp coconut flour

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 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

2 tsp tahini

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Rinse and drain the chickpeas thoroughly, then pat them dry with a paper towel to ensure maximum crispiness.

• 3

  In a food processor, combine the chickpeas, hemp hearts, parsley, cilantro, garlic, cumin, coriander, sea salt, and black pepper.

• 4

  Pulse the mixture until it is well combined but still maintains a slightly coarse, pebbly texture; avoid over-processing into a smooth paste.

• 5

  Transfer the mixture to a medium bowl and stir in the liquid egg whites and coconut flour until the dough is cohesive.

• 6

  Scoop the mixture and form into 6 to 8 small, even patties, placing them on the prepared baking sheet.

• 7

  Bake for 22-25 minutes, flipping the patties carefully halfway through, until they are firm and golden brown on both sides.

• 8

  While the falafel bakes, prepare the sauce by whisking together the Greek yogurt, tahini, and lemon juice in a small bowl until smooth.

• 9

  Serve the warm falafel immediately, drizzled with the zesty tahini sauce.