NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

1 tbsp hemp hearts

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

0.75 cup non-fat Greek yogurt

0.25 tbsp tahini

1 tbsp lemon juice

1 cup fresh spinach

PREPARATION

• 1

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

• 2

  In a food processor, pulse the chickpeas, hemp hearts, parsley, cilantro, garlic, cumin, coriander, salt, and pepper until a coarse meal forms.

• 3

  Scoop the mixture and form into 6 small patties or balls, pressing firmly so they hold together.

• 4

  Lightly brush the falafels with avocado oil and place them in the air fryer at 375°F for 12-15 minutes until golden brown.

• 5

  While the falafels cook, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl to create the zesty sauce.

• 6

  Arrange the crispy falafels over a bed of fresh spinach and drizzle generously with the prepared tahini-yogurt sauce.