NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

6 oz extra-firm tofu

3 large egg whites

2 tbsp fresh parsley

1 tsp ground cumin

1 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tbsp olive oil

1 tbsp tahini

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

PREPARATION

• 1

  Drain and rinse the chickpeas, then pat them dry with a paper towel to ensure maximum crispiness.

• 2

  Press the extra-firm tofu between paper towels to remove excess moisture, then crumble it into small pieces.

• 3

  Place the chickpeas, crumbled tofu, garlic, parsley, cumin, coriander, salt, and pepper into a food processor and pulse until the mixture is combined but still has some texture.

• 4

  Transfer the mixture to a bowl and fold in the egg whites until fully incorporated; this acts as a high-protein binder.

• 5

  Form the mixture into 4-5 small patties.

• 6

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the patties for 4-5 minutes per side until they are golden-brown and firm.

• 7

  In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until smooth to create the zesty sauce.

• 8

  Serve the warm falafel patties drizzled with the tahini sauce.