NUTRITION

SERVINGS

INGREDIENTS

0.25 cup cooked chickpeas

4 oz firm tofu

0.5 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

0.5 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

1 cup fresh spinach

PREPARATION

• 1

  Press the firm tofu between paper towels to remove excess moisture and drain the chickpeas thoroughly.

• 2

  In a food processor, combine chickpeas, tofu, hemp hearts, parsley, cilantro, garlic, cumin, coriander, salt, and pepper.

• 3

  Pulse the mixture until it forms a coarse, moldable dough, being careful not to over-process into a paste.

• 4

  Form the mixture into 4 or 5 small patties, pressing firmly to ensure they hold their shape.

• 5

  Heat a non-stick skillet over medium-high heat and sear the patties for 4-5 minutes per side until they develop a golden-brown crust.

• 6

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

• 7

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