NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

0.5 cup Liquid egg whites

1 tbsp Hemp seeds

2 tbsp Nutritional yeast

2 tbsp Unflavored pea protein powder

1 tbsp Fresh parsley

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 cup Non-fat Greek yogurt

1 tsp Tahini

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking.

• 2

  Drain and rinse the canned chickpeas thoroughly, then pat them dry with a paper towel.

• 3

  In a food processor, combine the chickpeas, liquid egg whites, hemp seeds, nutritional yeast, pea protein powder, parsley, cilantro, sea salt, black pepper, cumin, and garlic powder.

• 4

  Pulse the mixture until it is well combined but still retains some texture; avoid over-processing into a smooth paste.

• 5

  Form the mixture into 6 equal-sized patties and place them on the prepared baking sheet.

• 6

  Bake for 18 to 20 minutes, flipping once at the halfway mark, until the falafel is firm and the edges are golden brown.

• 7

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

• 8

  Remove the falafel from the oven and serve immediately with the zesty tahini sauce drizzled over the top.