NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

1 large Egg

0.5 tbsp Hemp hearts

0.25 cup Fresh parsley

1 clove Garlic

0.25 cup Red onion

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Nonfat Greek yogurt

0.5 tbsp Tahini

1 tbsp Lemon juice

1 cup Baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.

• 2

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

• 3

  In a food processor, combine the chickpeas, egg, hemp hearts, parsley, garlic, red onion, cumin, sea salt, and black pepper.

• 4

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

• 5

  Scoop the mixture and form into 6 small, even patties, placing them onto the prepared baking sheet.

• 6

  Bake for 20-25 minutes, flipping the patties halfway through the cooking time, until they are golden-brown and firm to the touch.

• 7

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

• 8

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