NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey

0.25 cup Canned chickpeas

0.25 cup Fresh parsley

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Olive oil

0.5 cup Non-fat Greek yogurt

0.5 tbsp Tahini

1 tbsp Lemon juice

1 cup Chopped cucumber

0.5 cup Cherry tomatoes

PREPARATION

• 1

  In a food processor, pulse the rinsed and drained chickpeas until they are coarsely chopped but not a paste.

• 2

  Add the ground turkey, fresh parsley, minced garlic, cumin, coriander, sea salt, and black pepper to the processor and pulse until the mixture is just combined.

• 3

  Divide the mixture into four equal portions and shape them into thick, round patties.

• 4

  Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 5

  Place the patties in the skillet and cook for 4 to 5 minutes per side until the exterior is golden brown and the turkey is cooked through.

• 6

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

• 7

  Arrange the cooked falafel patties on a plate alongside the chopped cucumber and cherry tomatoes.

• 8

  Drizzle the zesty tahini sauce generously over the patties and serve while warm.