NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

0.5 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 tbsp olive oil

0.5 cup non-fat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

1 cup fresh spinach

PREPARATION

• 1

  Drain and rinse the chickpeas, then pat them very dry with a paper towel to ensure the falafel gets crispy.

• 2

  Place the chickpeas in a food processor and pulse until they are broken down into a coarse, crumbly texture without becoming a paste.

• 3

  In a large mixing bowl, combine the pulsed chickpeas, ground turkey, minced garlic, chopped parsley, cumin, coriander, salt, and pepper.

• 4

  Use your hands to thoroughly mix the ingredients until well combined, then form the mixture into 4 equal-sized patties.

• 5

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

• 6

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

• 7

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

• 8

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