NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

3 tbsp hemp hearts

2 large egg whites

1 tbsp chickpea flour

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.5 tsp ground cumin

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

0.5 cup non-fat Greek yogurt

0.25 tbsp tahini

1 tbsp lemon juice

PREPARATION

• 1

  Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel to ensure the falafel achieves a crispy exterior.

• 2

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

• 3

  Pulse the mixture until it forms a coarse, crumbly meal, being careful not to over-process it into a smooth paste.

• 4

  Add the egg whites and chickpea flour to the processor and pulse 3 to 4 more times until the mixture just begins to hold together.

• 5

  Form the mixture into 6 small, thick patties using your hands, pressing firmly to ensure they stay intact during cooking.

• 6

  Heat the avocado oil in a large non-stick skillet over medium heat and sear the patties for 4 to 5 minutes per side until they are golden brown and crisp.

• 7

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

• 8

  Serve the warm falafel patties immediately, drizzled generously with the zesty tahini-yogurt sauce.