NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

0.25 cup canned chickpeas

0.5 tbsp tahini

1 tbsp lemon juice

1 tbsp fresh parsley

1 tsp garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

1 cup baby spinach

PREPARATION

• 1

  Rinse and drain the chickpeas, then pulse them in a food processor until they reach a coarse, crumb-like consistency.

• 2

  In a large mixing bowl, combine the ground turkey, pulsed chickpeas, chopped parsley, minced garlic, cumin, coriander, sea salt, and black pepper.

• 3

  Mix thoroughly by hand and form the mixture into 4 to 5 small, even patties.

• 4

  Heat the olive oil in a non-stick skillet over medium heat.

• 5

  Place the patties in the skillet and cook for 4-5 minutes per side until they are golden brown and cooked through to an internal temperature of 165°F.

• 6

  While the falafel cooks, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of warm water if needed to reach a drizzling consistency.

• 7

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