NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

1 tbsp hemp seeds

2 large egg whites

0.5 cup fresh parsley

0.5 cup fresh cilantro

1 clove garlic

1 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup nonfat Greek yogurt

0.5 tsp tahini

1 tbsp lemon juice

0.5 cup diced cucumber

0.5 tsp olive oil

PREPARATION

• 1

  Place rinsed chickpeas, hemp seeds, egg whites, parsley, cilantro, garlic, cumin, coriander, salt, and pepper into a food processor.

• 2

  Pulse the mixture until a coarse, uniform paste forms, being careful not to over-process into a puree.

• 3

  Scoop the mixture and form into 4 or 5 small, even patties.

• 4

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

• 5

  Add the patties to the skillet and sear for 3-4 minutes per side until the exterior is golden brown and crispy.

• 6

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

• 7

  Plate the warm falafels and top generously with the zesty yogurt sauce and fresh diced cucumber.