NUTRITION

SERVINGS

INGREDIENTS

5 oz ground chicken breast

0.25 cup canned chickpeas

1 tbsp chickpea flour

1 tbsp fresh parsley

1 tbsp fresh cilantro

1 clove garlic

0.5 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tbsp tahini

1 tbsp lemon juice

1 tbsp water

1 cup cucumber

0.5 cup cherry tomatoes

PREPARATION

• 1

  Pulse the rinsed chickpeas, parsley, cilantro, and garlic in a food processor until finely minced but not pureed.

• 2

  In a large mixing bowl, combine the chickpea mixture with the ground chicken, chickpea flour, cumin, coriander, salt, and pepper until well incorporated.

• 3

  Form the mixture into four small, even patties about half an inch thick.

• 4

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

• 5

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

• 6

  Dice the cucumber and halve the cherry tomatoes, then arrange them on a plate as a fresh base.

• 7

  Place the warm falafel patties over the vegetables and finish the dish by drizzling the lemon-tahini sauce over the top.