NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked chickpeas

0.5 cup cooked lupini beans

1 large egg

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

0.5 cup nonfat Greek yogurt

1 tsp tahini

1 tbsp lemon juice

1 cup baby spinach

PREPARATION

• 1

  Pulse the chickpeas, lupini beans, parsley, cilantro, garlic, cumin, salt, and pepper in a food processor until a coarse meal forms.

• 2

  Whisk the egg in a medium bowl, then fold in the bean mixture until the dough is well combined and holds together.

• 3

  Form the mixture into four or five small, even patties.

• 4

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

• 5

  In a separate small bowl, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and zesty.

• 6

  Arrange the fresh baby spinach on a plate, top with the warm falafel patties, and drizzle generously with the tahini yogurt sauce.