NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

0.25 cup liquid egg whites

3 tbsp hemp hearts

1 tbsp nutritional yeast

0.5 cup non-fat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup fresh parsley

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure maximum crispiness.

• 2

  Place the chickpeas, hemp hearts, nutritional yeast, garlic, parsley, cumin, salt, and pepper into a food processor and pulse until a coarse, uniform meal forms.

• 3

  Transfer the mixture to a medium bowl and stir in the liquid egg whites until a thick, scoopable batter is achieved.

• 4

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

• 5

  Form the chickpea mixture into 4 even patties and place them in the hot skillet, searing for 4-5 minutes per side until deep golden brown.

• 6

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

• 7

  Plate the hot falafel patties and finish with a generous drizzle of the lemon-tahini sauce.