NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

0.5 cup chickpeas

0.5 tbsp hemp hearts

0.5 tbsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ground cumin

1 tsp garlic powder

1 tbsp fresh parsley

0.5 tsp extra virgin olive oil

1 cup fresh spinach

PREPARATION

• 1

  Place the rinsed chickpeas into a food processor and pulse until they are coarsely ground but not yet a smooth paste.

• 2

  In a medium mixing bowl, combine the ground turkey, pulsed chickpeas, hemp hearts, ground cumin, garlic powder, sea salt, black pepper, and chopped fresh parsley.

• 3

  Mix the ingredients thoroughly by hand and form into 4 or 5 small, slightly flattened patties.

• 4

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

• 5

  Add the patties to the skillet and sear for 4 to 5 minutes per side, or until they are golden brown and the turkey is cooked through to an internal temperature of 165°F.

• 6

  While the falafel is cooking, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of warm water if needed to reach a drizzling consistency.

• 7

  Place the fresh spinach on a plate, top with the hot falafel patties, and finish with the lemon-tahini drizzle.