NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

1 large Egg

2 tbsp Hemp hearts

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

2 cloves Garlic

1 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tbsp Avocado oil

0.5 cup Nonfat Greek yogurt

0.5 tbsp Tahini

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Pulse the mixture until it forms a thick, coarse paste that holds together when pressed between your fingers.

• 4

  Shape the mixture into 6 even patties and let them rest in the refrigerator for 10 minutes to firm up.

• 5

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

• 6

  Cook the patties for 4 to 5 minutes per side until they are golden-brown and firm.

• 7

  Whisk the Greek yogurt, tahini, and lemon juice together in a small bowl until the sauce is smooth and creamy.

• 8

  Plate the warm falafel patties and drizzle generously with the lemon-tahini sauce before serving.