NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas

1 tbsp hemp hearts

0.75 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

0 tsp olive oil

0.25 cup fresh parsley

1 clove garlic

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

PREPARATION

• 1

  Place the cooked chickpeas, hemp hearts, parsley, garlic, cumin, sea salt, and black pepper into a food processor.

• 2

  Pulse the mixture until it forms a coarse, slightly sticky paste, being careful not to over-process into hummus.

• 3

  Divide the mixture and shape into 4-5 small, flat patties with your hands.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 5

  Place the patties in the pan and sear for 3 to 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 the sauce is smooth and creamy.

• 7

  Arrange the fresh spinach on a plate, top with the warm falafel patties, and finish with a generous drizzle of the lemon-tahini sauce.