NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

0.5 cup fresh parsley

0.25 cup fresh cilantro

2 clove garlic

1 tsp ground cumin

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp chickpea flour

0.5 tsp avocado oil

1 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

1 tsp dried dill

PREPARATION

• 1

  Drain and rinse the chickpeas, then pat them completely dry with a paper towel to ensure maximum crispiness.

• 2

  Place the chickpeas, parsley, cilantro, garlic, cumin, salt, and pepper into a food processor and pulse until a coarse meal forms, being careful not to over-process into a paste.

• 3

  Transfer the mixture to a bowl and stir in the chickpea flour to help bind the ingredients.

• 4

  Form the mixture into 4 to 5 small, flat patties.

• 5

  Heat the avocado oil in a non-stick skillet over medium-high heat and sear the patties for 3-4 minutes per side until a golden-brown crust forms.

• 6

  In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, and dried dill until smooth.

• 7

  Serve the warm falafel patties immediately with a generous drizzle of the high-protein lemon-tahini sauce.