NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

2 tbsp Hemp hearts

1 tbsp Chickpea flour

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

0.25 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Olive oil

0.75 cup Non-fat Greek yogurt

0.5 tbsp Tahini

1 tbsp Lemon juice

1 cup Baby spinach

PREPARATION

• 1

  Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure maximum crispiness.

• 2

  Place the chickpeas, hemp hearts, chickpea flour, parsley, cilantro, garlic, cumin, coriander, salt, and pepper into a food processor.

• 3

  Pulse the mixture until it is well combined and forms a coarse, moldable dough, being careful not to over-process into a paste.

• 4

  Using your hands, shape the mixture into 4 or 5 small, even patties.

• 5

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

• 6

  Place the patties in the skillet and sear for 3 to 4 minutes per side until they are golden brown and have a firm, crispy exterior.

• 7

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

• 8

  Lay the fresh baby spinach on a plate as a base.

• 9

  Top the greens with the hot falafel patties and drizzle the zesty tahini sauce generously over the top.