NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

0.5 cup liquid egg whites

1 tbsp nutritional yeast

1 tbsp tahini

0.75 cup nonfat Greek yogurt

1 tbsp lemon juice

1 tsp garlic powder

1 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup fresh parsley

1 cup fresh spinach

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  In a food processor, combine the chickpeas, liquid egg whites, nutritional yeast, garlic powder, ground cumin, sea salt, black pepper, and fresh parsley.

• 3

  Pulse the mixture until well combined but still slightly textured; avoid over-processing into a smooth paste.

• 4

  Form the mixture into 4 to 5 small patties, pressing firmly so they hold their shape.

• 5

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

• 6

  Place the patties in the skillet and cook for 4-5 minutes per side until they develop a golden-brown, crispy crust.

• 7

  While the falafel cooks, whisk together the nonfat Greek yogurt, tahini, and lemon juice in a small bowl until smooth.

• 8

  Arrange the fresh spinach on a plate and place the warm falafel patties on top.

• 9

  Drizzle the lemon-tahini sauce generously over the falafel and serve immediately.