NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

4 oz ground turkey

1 tbsp hemp hearts

0.5 cup nonfat Greek yogurt

1 tbsp tahini

1 tbsp fresh parsley

1 tsp garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tsp olive oil

PREPARATION

• 1

  Rinse and drain the chickpeas, then pulse them in a food processor until they are broken down into a coarse, chunky texture.

• 2

  In a large mixing bowl, combine the pulsed chickpeas, ground turkey, hemp hearts, chopped parsley, half of the minced garlic, cumin, coriander, sea salt, and black pepper.

• 3

  Using your hands, thoroughly mix the ingredients until well combined and form the mixture into four equal-sized patties.

• 4

  Heat the olive oil in a non-stick skillet over medium heat.

• 5

  Place the patties in the skillet and sear for 4 to 5 minutes per side until they are golden brown and the turkey is fully cooked through.

• 6

  While the falafel is cooking, whisk together the Greek yogurt, tahini, lemon juice, and the remaining minced garlic in a small bowl until smooth.

• 7

  Serve the warm falafel patties immediately with a generous dollop of the zesty tahini yogurt sauce.