NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Chickpeas

0.5 cup Egg whites

2 tbsp Hemp hearts

0.5 cup Fresh parsley

2 whole Garlic cloves

1 tsp Ground cumin

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

0.5 cup Non-fat Greek yogurt

0.5 tbsp Tahini

1 tbsp Lemon juice

1 cup Baby spinach

PREPARATION

• 1

  Place the chickpeas, egg whites, hemp hearts, parsley, garlic, cumin, salt, and pepper into a food processor.

• 2

  Pulse the ingredients until they form a coarse, moldable paste, taking care not to over-process into a smooth puree.

• 3

  Form the mixture into four equal-sized patties using your hands, pressing firmly to ensure they hold their shape.

• 4

  Heat the olive oil in a large non-stick skillet over medium heat and cook the patties for 4 to 5 minutes per side until a golden-brown crust develops.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and combined.

• 6

  Arrange the baby spinach on a plate, top with the warm falafel patties, and finish with a generous drizzle of the lemon-tahini sauce.