NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

0.5 cup canned chickpeas

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp olive oil

0.5 cup non-fat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

1 tsp water

PREPARATION

• 1

  Rinse the canned chickpeas thoroughly and pat them very dry with a paper towel to ensure a crispy texture.

• 2

  In a food processor, combine the chickpeas, ground turkey, parsley, cilantro, garlic, cumin, coriander, sea salt, and black pepper.

• 3

  Pulse the mixture until well combined but still slightly textured; avoid over-processing into a paste.

• 4

  Form the mixture into 4 to 5 small, even patties, pressing firmly so they hold their shape.

• 5

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

• 6

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

• 7

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

• 8

  Plate the warm falafel patties and drizzle generously with the lemon-tahini sauce before serving.