NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

0.5 cup shelled edamame

1 tbsp hemp hearts

0.25 cup fresh parsley

1 clove garlic

0.5 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp sea salt

0.13 tsp black pepper

0.5 tsp olive oil

2 cup baby spinach

0.5 cup cucumber

0.25 cup cherry tomatoes

0.5 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Pulse the mixture until it is well combined but still slightly textured, not a smooth paste.

• 3

  Form the mixture into 4 to 5 small patties.

• 4

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

• 5

  Sear the falafel 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 to create the sauce.

• 7

  Assemble the bowl by placing the baby spinach at the base and topping it with sliced cucumber and halved cherry tomatoes.

• 8

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