NUTRITION

SERVINGS

INGREDIENTS

1.25 cup shelled edamame

1 large egg

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

0.5 tsp olive oil

0.5 tbsp tahini

3 tbsp plain Greek yogurt

1 tbsp lemon juice

PREPARATION

• 1

  In a food processor, pulse the shelled edamame, fresh parsley, cilantro, garlic, cumin, sea salt, and black pepper until a coarse, vibrant green meal forms.

• 2

  Transfer the mixture to a bowl and fold in the egg and hemp hearts until the dough is well combined and holds its shape.

• 3

  Form the mixture into 4 small patties, pressing firmly to ensure they stay together during cooking.

• 4

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

• 5

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

• 6

  Serve the warm falafel patties immediately, drizzled generously with the zesty tahini sauce.