NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked chickpeas

2 tbsp hemp hearts

1 large egg

1 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp fresh lemon juice

1 clove garlic

0.25 cup fresh parsley

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  In a food processor, pulse the cooked chickpeas, hemp hearts, egg, fresh parsley, ground cumin, sea salt, and black pepper until a coarse, moldable dough forms.

• 3

  Shape the mixture into 5 small patties and place them onto the prepared baking sheet, pressing down slightly to flatten.

• 4

  Bake for 18 to 20 minutes, flipping the patties halfway through, until the exterior is golden brown and crisp.

• 5

  While the falafels bake, whisk together the non-fat Greek yogurt, tahini, fresh lemon juice, and minced garlic in a small bowl until smooth.

• 6

  Arrange the fresh spinach on a plate, top with the warm crispy falafels, and drizzle the zesty tahini yogurt sauce over everything before serving.