NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas

1 tbsp hemp hearts

1 large Egg egg

0.25 cup fresh parsley

0.25 cup fresh cilantro

2 cloves garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp tahini

0.5 cup non-fat greek yogurt

1 tbsp lemon juice

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Place the chickpeas, hemp hearts, egg, parsley, cilantro, garlic, cumin, coriander, salt, and pepper into a food processor.

• 3

  Pulse the mixture until it forms a coarse meal that holds together when pressed, being careful not to over-process into a paste.

• 4

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

• 5

  Bake for 20-25 minutes, flipping halfway through, until the falafel are crisp and golden brown on both sides.

• 6

  While the falafel bake, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl until the sauce is smooth and creamy.

• 7

  Arrange the fresh baby spinach on a plate, top with the warm falafel, and drizzle the zesty lemon tahini sauce over the top before serving.