NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

4 oz firm tofu

0 tbsp hemp hearts

1 tbsp nutritional yeast

1 cup fresh parsley

2 cloves garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

0.5 cup non-fat Greek yogurt

0 tbsp tahini

1 tbsp lemon juice

1 cup baby spinach

PREPARATION

• 1

  Drain and rinse the chickpeas, then pat them completely dry with a paper towel to ensure a crispy texture.

• 2

  In a food processor, combine the dried chickpeas, crumbled firm tofu, hemp hearts, nutritional yeast, fresh parsley, garlic, cumin, coriander, sea salt, and black pepper.

• 3

  Pulse the mixture until it is well combined but still slightly coarse; avoid over-processing into a smooth paste.

• 4

  Divide the mixture and form into 4-5 small, even patties.

• 5

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

• 6

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

• 7

  Arrange the baby spinach on a plate, top with the warm falafel patties, and finish with a generous drizzle of the tahini-yogurt sauce.