NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

0.5 cup liquid egg whites

1.5 tbsp hemp seeds

0.5 cup non-fat Greek yogurt

1 tsp tahini

1 clove garlic

2 tbsp fresh parsley

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp extra virgin olive oil

PREPARATION

• 1

  Rinse and thoroughly dry the canned chickpeas to ensure the patties hold their shape and become crispy.

• 2

  In a food processor, combine the chickpeas, liquid egg whites, hemp seeds, garlic, parsley, cumin, sea salt, and black pepper.

• 3

  Pulse the mixture until the ingredients are well-incorporated but still retain a slightly coarse, pebbly texture.

• 4

  Divide the mixture into four equal portions and gently press them into small patties about half an inch thick.

• 5

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

• 6

  Carefully place the patties in the skillet and sear for 4 to 5 minutes per side until they are firm and develop a deep golden-brown crust.

• 7

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

• 8

  Plate the warm falafel patties and drizzle the zesty tahini sauce over the top before serving immediately.