NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground chicken

0.5 cup Cooked chickpeas

0.25 cup Fresh parsley

1 tsp Garlic

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tbsp Tahini

1 tbsp Lemon juice

1 tbsp Water

2 cups Baby spinach

0.25 cup Cucumber

PREPARATION

• 1

  Place the cooked chickpeas, ground chicken, fresh parsley, minced garlic, cumin, sea salt, and black pepper into a food processor.

• 2

  Pulse the mixture until the ingredients are well incorporated but still retain some texture; do not over-process into a paste.

• 3

  Divide the mixture and form into 4 or 5 small, even patties.

• 4

  Heat the avocado 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 until they are golden brown and cooked through.

• 6

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

• 7

  Arrange the baby spinach and diced cucumber on a plate.

• 8

  Place the crispy falafel patties on top of the greens and finish by drizzling the lemon-tahini sauce over the entire dish.