NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

0.25 cup liquid egg whites

1 tbsp hemp hearts

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole whole wheat pita

0.5 cup non-fat Greek yogurt

0.25 tbsp tahini

1 tbsp lemon juice

0.25 cup cucumber

0.25 cup tomato

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

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

• 3

  In a food processor, combine the chickpeas, egg whites, hemp hearts, parsley, cilantro, garlic, cumin, salt, and pepper.

• 4

  Pulse the mixture until it forms a coarse, uniform paste, being careful not to over-process into a smooth purée.

• 5

  Form the mixture into 4 or 5 small patties and place them on the prepared baking sheet.

• 6

  Bake for 18-20 minutes, flipping the patties halfway through, until they are golden brown and firm to the touch.

• 7

  While the falafel bakes, prepare the sauce by whisking the Greek yogurt, tahini, and lemon juice in a small bowl until creamy.

• 8

  Slice the whole wheat pita in half and warm it slightly in the oven or a toaster.

• 9

  Stuff the pita halves with the baked falafel, diced cucumber, and diced tomato.

• 10

  Drizzle the lemon-tahini yogurt sauce over the filling and serve immediately.