NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked chickpeas

1 large Egg

0.5 tbsp Hemp hearts

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

2 cloves Garlic

0.25 cup Red onion

1 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Non-fat Greek yogurt

1 tsp Tahini

1 tbsp Lemon juice

0.5 tsp Extra virgin olive oil

PREPARATION

• 1

  In a food processor, pulse the cooked chickpeas, egg, hemp hearts, parsley, cilantro, garlic, onion, cumin, coriander, salt, and pepper until a coarse, moldable paste forms.

• 2

  Divide the mixture and shape into 6 small, even patties of equal thickness.

• 3

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

• 4

  Warm the olive oil in a large non-stick skillet over medium-high heat.

• 5

  Place the patties in the skillet and cook for 3 to 4 minutes per side until they develop a golden-brown, crispy exterior.

• 6

  Plate the hot falafel and drizzle generously with the prepared lemon-tahini sauce before serving.