NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

3 large Egg whites

1 tbsp Hemp hearts

1 tbsp Nutritional yeast

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

0.25 cup Red onion

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tbsp Tahini

1 tbsp Lemon juice

0.5 cup Nonfat Greek yogurt

1 cup Fresh baby spinach

PREPARATION

• 1

  Place the chickpeas, egg whites, hemp hearts, nutritional yeast, parsley, cilantro, garlic, onion, cumin, coriander, salt, and pepper into a food processor.

• 2

  Pulse the mixture until well combined but still slightly textured, ensuring it is not a complete puree.

• 3

  Form the mixture into 4 or 5 small, even patties using your hands.

• 4

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

• 5

  Add the patties to the skillet and sear for 3 to 4 minutes per side until they are golden brown and crispy.

• 6

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

• 7

  Arrange the fresh baby spinach on a plate, top with the warm falafel patties, and drizzle generously with the lemon-tahini sauce.