NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked chickpeas

1 tbsp hemp seeds

2 large egg whites

1 tbsp nutritional yeast

0.5 cup non-fat Greek yogurt

0.5 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

0.25 tsp olive oil

PREPARATION

• 1

  Place the cooked chickpeas, hemp seeds, egg whites, nutritional yeast, garlic, parsley, cilantro, cumin, coriander, sea salt, and black pepper into a food processor.

• 2

  Pulse the mixture until the ingredients are well incorporated but still retain a slightly coarse, pebbly texture.

• 3

  Scoop the mixture and form into four thick patties, pressing firmly with your hands so they hold their shape.

• 4

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

• 5

  Place the patties in the skillet and cook for 4 to 5 minutes per side until a deep golden-brown crust forms.

• 6

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

• 7

  Plate the hot falafel patties and finish with a generous drizzle of the lemon-tahini sauce.