NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

3 oz ground turkey

0.5 tbsp hemp hearts

1 clove garlic

0.25 cup fresh parsley

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.25 cup non-fat Greek yogurt

0.5 tsp tahini

1 tbsp lemon juice

1 cup fresh spinach

PREPARATION

• 1

  In a food processor, pulse the chickpeas, ground turkey, hemp hearts, garlic, parsley, cumin, salt, and pepper until well combined but still slightly textured.

• 2

  Divide the mixture into four equal portions and shape them into small, flat patties.

• 3

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

• 4

  Place the patties in the skillet and cook for 4-5 minutes per side until they are golden brown and the turkey is fully cooked.

• 5

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

• 6

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