NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

1 tbsp hemp hearts

0.25 cup fresh parsley

0.25 cup fresh cilantro

2 cloves garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

1 cup fresh spinach

PREPARATION

• 1

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

• 2

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

• 3

  Pulse the mixture until it is well combined and holds together when pinched, but still retains a slightly coarse texture.

• 4

  Scoop the mixture and form into 4 evenly sized patties, pressing firmly so they do not crumble.

• 5

  Place the patties in an air fryer basket and cook at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden and firm.

• 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

  Arrange the fresh spinach on a plate, top with the warm falafel patties, and finish with a generous drizzle of the lemon-tahini sauce.