NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

0.75 cup non-fat Greek yogurt

0.5 tbsp tahini

0.5 tbsp hemp seeds

1 large egg white

2 tbsp fresh parsley

1 tsp ground cumin

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 cup fresh spinach

PREPARATION

• 1

  Drain and rinse the chickpeas, then pat them thoroughly dry with a paper towel to ensure a crispy texture.

• 2

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

• 3

  Pulse the mixture until just combined but still slightly coarse; avoid over-processing into a smooth paste.

• 4

  Form the mixture into four equal-sized patties, pressing firmly so they hold their shape.

• 5

  Heat a non-stick skillet over medium heat and lightly coat with a high-heat cooking spray.

• 6

  Place the patties in the skillet and sear for 4 to 5 minutes per side until they are golden brown and firm.

• 7

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

• 8

  Place the fresh spinach on a plate, top with the warm falafel patties, and finish with the lemon-tahini drizzle.