NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked chickpeas

1 tbsp hemp hearts

1 large egg white

2 cloves garlic

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp extra virgin olive oil

0.5 cup plain nonfat Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

1 cup cucumber

PREPARATION

• 1

  Place the cooked chickpeas, hemp hearts, garlic cloves, parsley, cilantro, cumin, coriander, salt, and pepper into a food processor.

• 2

  Pulse the mixture until it is well combined but still has a slightly coarse texture; do not over-process into a paste.

• 3

  Transfer the mixture to a bowl and stir in the egg white until fully incorporated to help bind the patties.

• 4

  Form the mixture into 4 or 5 small, flat patties.

• 5

  Heat the olive oil in a non-stick skillet over medium heat and cook the patties for 3-4 minutes per side until they are golden brown and crispy.

• 6

  In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until smooth to create the drizzle.

• 7

  Serve the warm falafel patties over the diced cucumber and finish with a generous drizzle of the lemon-tahini sauce.