NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

0.5 cup liquid egg whites

2 tbsp hemp hearts

0.75 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

1 tsp garlic powder

1 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cucumber

0.5 cup cherry tomatoes

0.25 cup fresh parsley

1 tsp avocado oil

PREPARATION

• 1

  Drain and rinse the chickpeas thoroughly to remove excess sodium.

• 2

  Pulse the chickpeas, liquid egg whites, hemp hearts, ground cumin, garlic powder, sea salt, and black pepper in a food processor until a coarse, moldable paste forms.

• 3

  Shape the chickpea mixture into 4 equal-sized patties using your hands.

• 4

  Heat the avocado oil in a large non-stick skillet over medium heat and sear the patties for 4-5 minutes per side until they are golden and crispy.

• 5

  In a small mixing bowl, whisk together the non-fat Greek yogurt, tahini, lemon juice, and half of the fresh parsley to create a smooth, velvety dressing.

• 6

  Dice the cucumber and halve the cherry tomatoes to prepare the vegetable base.

• 7

  Divide the cucumber and tomatoes into a serving bowl, top with the warm falafel patties, and drizzle generously with the lemon-herb tahini sauce and remaining parsley.