NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

0.5 cup chickpeas

0.25 cup fresh parsley

1 clove garlic

0.5 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp sea salt

0.13 tsp black pepper

1 tsp avocado oil

0.5 cup nonfat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

PREPARATION

• 1

  In a food processor, pulse the chickpeas, garlic, and parsley until coarsely chopped but not pureed.

• 2

  In a medium bowl, combine the chickpea mixture with the ground turkey, cumin, coriander, salt, and pepper until well incorporated.

• 3

  Form the mixture into 4 or 5 small, flat patties.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat and sear the patties for 4-5 minutes per side until golden brown and cooked through.

• 5

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

• 6

  Slice the cucumber and halve the cherry tomatoes.

• 7

  Arrange the falafel patties in a bowl with the cucumber and tomatoes, then drizzle with the lemon-tahini sauce.