NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked chickpeas

2 tbsp hemp hearts

1 tbsp nutritional yeast

1 large egg

2 tbsp fresh parsley

1 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

0.5 cup nonfat Greek yogurt

1 tsp tahini

1 tbsp lemon juice

1 cup fresh spinach

PREPARATION

• 1

  Place the cooked chickpeas, hemp hearts, nutritional yeast, egg, parsley, cumin, garlic powder, sea salt, and black pepper into a food processor.

• 2

  Pulse the mixture until the ingredients are well incorporated but still retain a slightly coarse, pebbly texture.

• 3

  Scoop the mixture and form into four thick, even patties using your hands.

• 4

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

• 5

  Place the patties in the skillet and cook for 4 to 5 minutes per side until they are deeply golden and crispy.

• 6

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

• 7

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