NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

1 tbsp Hemp hearts

0.5 cup Liquid egg whites

0.33 cup Fresh parsley

0.33 cup Fresh cilantro

2 clove Garlic

1 tsp Ground cumin

0.5 tsp Ground coriander

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.33 cup Non-fat Greek yogurt

0.25 tbsp Tahini

1 tbsp Lemon juice

0 tsp Avocado oil

PREPARATION

• 1

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

• 2

  In a food processor, combine the chickpeas, hemp hearts, parsley, cilantro, garlic, cumin, coriander, salt, and pepper.

• 3

  Pulse the mixture until well-combined but still slightly textured, avoiding a complete puree.

• 4

  Transfer the mixture to a bowl and stir in the liquid egg whites and baking powder until a uniform batter forms.

• 5

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

• 6

  Scoop the mixture into 6 small patties and place them in the skillet, cooking for 4-5 minutes per side until golden-brown.

• 7

  While the falafel cooks, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl to create the zesty sauce.

• 8

  Serve the hot falafel patties immediately, drizzled generously with the creamy tahini sauce.