NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

2 tbsp hemp hearts

0.25 cup egg whites

0.25 cup fresh parsley

0.25 cup fresh cilantro

2 clove garlic

1 tsp ground cumin

1 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp olive oil

1 tbsp tahini

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  In a food processor, pulse the chickpeas, garlic, parsley, cilantro, cumin, coriander, salt, and pepper until the mixture is finely minced but still has some texture.

• 3

  Transfer the mixture to a medium bowl and fold in the hemp hearts and egg whites until the dough is well-combined and holds together when squeezed.

• 4

  Divide the mixture into six equal portions and shape them into flat patties, pressing firmly to prevent them from crumbling during cooking.

• 5

  Heat the olive oil in a large skillet over medium heat and sear the patties for 4 to 5 minutes per side until they are deeply browned and crisp.

• 6

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

• 7

  Arrange the warm falafel on a plate and drizzle the lemon-tahini sauce over the top for a fresh and satisfying meal.