NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

0.75 cup shelled edamame

1 tbsp hemp hearts

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp olive oil

0.5 cup non-fat Greek yogurt

0.25 tbsp tahini

1 tbsp lemon juice

PREPARATION

• 1

  Place the chickpeas, edamame, hemp hearts, parsley, cilantro, garlic, cumin, salt, and pepper into a food processor.

• 2

  Pulse the mixture until it forms a coarse, uniform meal that holds together when pinched, being careful not to over-process into a paste.

• 3

  Divide the mixture and shape into 4 to 5 small patties, pressing firmly with your hands to ensure they stay intact.

• 4

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

• 5

  Add the patties to the skillet and sear for 3 to 4 minutes per side until a golden-brown crust forms.

• 6

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

• 7

  Plate the warm falafel patties and drizzle generously with the zesty tahini sauce before serving.