NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked chickpeas

0.5 cup egg whites

2 tbsp hemp hearts

0.5 cup fresh parsley

2 cloves garlic

1 tsp ground cumin

0.5 tsp sea salt

0.25 tsp black pepper

0.5 cup nonfat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

0.25 tsp extra virgin olive oil

PREPARATION

• 1

  In a food processor, pulse the cooked chickpeas, fresh parsley, and garlic cloves until the mixture reaches a coarse, crumbly texture.

• 2

  Transfer the mixture to a medium bowl and stir in the egg whites, hemp hearts, ground cumin, sea salt, and black pepper until a thick, moldable dough forms.

• 3

  Shape the mixture into 6 equal-sized patties, pressing them firmly between your palms so they hold their shape during cooking.

• 4

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

• 5

  Carefully place the patties in the skillet and sear for 4 to 5 minutes per side until they are deeply golden brown and crispy on the outside.

• 6

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

• 7

  Serve the hot falafel patties immediately, drizzled with the zesty tahini sauce.