NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

1 large egg

0.5 tbsp hemp hearts

0.25 cup fresh parsley

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.75 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

1 cup baby spinach

0.25 cup cucumber

0.25 cup cherry tomatoes

PREPARATION

• 1

  Rinse and drain the chickpeas, then pat them dry with a paper towel to ensure a crispy texture.

• 2

  Place the chickpeas, egg, hemp hearts, parsley, cumin, garlic powder, salt, and pepper into a food processor and pulse until a coarse, moldable paste forms.

• 3

  Divide the mixture into 4 or 5 equal portions and shape them into small, flat patties.

• 4

  Heat the avocado oil in a non-stick skillet over medium-high heat. Sear the falafel patties for 3 to 4 minutes per side until they are golden brown and crispy.

• 5

  In a small mixing bowl, whisk together the non-fat Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.

• 6

  Assemble the bowl by placing the baby spinach at the base, followed by diced cucumbers and halved cherry tomatoes.

• 7

  Place the warm falafel patties on top of the vegetables and drizzle generously with the lemon-tahini sauce before serving.