NUTRITION

SERVINGS

INGREDIENTS

5 oz ground chicken breast

2 tbsp chickpea flour

0.25 cup cooked chickpeas

0.25 cup fresh parsley

1 clove garlic

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 tbsp tahini

1 tbsp lemon juice

1 tbsp water

2 cups baby spinach

0.5 cup cucumber

0.5 cup cherry tomatoes

PREPARATION

• 1

  In a food processor, pulse the ground chicken, chickpea flour, cooked chickpeas, parsley, garlic, cumin, salt, and pepper until the mixture is well combined but still has some texture.

• 2

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

• 3

  Heat the olive oil in a non-stick skillet over medium heat and cook the patties for about 4-5 minutes per side until they are golden brown and cooked through.

• 4

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

• 5

  Slice the cucumber and halve the cherry tomatoes.

• 6

  Arrange the baby spinach in a bowl, top with the sliced vegetables and warm falafel patties, then finish with a drizzle of the lemon-tahini sauce.