NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked chickpeas

1 tbsp hemp hearts

1 tbsp chickpea flour

1 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.13 cup hummus

1 cup fresh parsley

0.5 cup tomato

0.5 cup cucumber

0.5 cup lupini beans

1 tbsp lemon juice

0 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Place the chickpeas, hemp hearts, chickpea flour, cumin, garlic powder, salt, pepper, and 1 tablespoon of parsley into a food processor and pulse until the mixture is combined but still retains some texture.

• 3

  Scoop the mixture and form into 6 small patties, then place them evenly on the prepared baking sheet.

• 4

  Bake for 20-25 minutes, flipping the patties halfway through, until the exterior is golden brown and firm to the touch.

• 5

  While the falafel bakes, prepare the tabouleh by combining 1 cup of finely chopped parsley, diced tomato, diced cucumber, lupini beans, lemon juice, and olive oil in a medium bowl.

• 6

  Assemble the bowl by placing the warm baked falafel over the fresh tabouleh and serving with a side of creamy hummus.