NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas

0.25 cup liquid egg whites

0.75 cup non-fat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

1 clove garlic

0.25 cup fresh parsley

0.25 cup fresh cilantro

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 cup baby spinach

PREPARATION

• 1

  In a food processor, pulse the cooked chickpeas, parsley, cilantro, garlic, cumin, coriander, sea salt, and black pepper until the mixture is coarsely ground.

• 2

  Pour in the liquid egg whites and pulse again until the mixture is well combined and holds together when pressed between your fingers.

• 3

  Form the chickpea mixture into four thick, even patties using your hands.

• 4

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

• 5

  Cook the patties for 4 to 5 minutes on each side until they develop a deep golden-brown crust.

• 6

  In a small bowl, whisk together the non-fat Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.

• 7

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