NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

2.5 tbsp hemp hearts

1 tbsp nutritional yeast

0.25 cup fresh parsley

0.25 cup fresh cilantro

2 cloves garlic

0.5 tsp ground cumin

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

0.5 cup non-fat Greek yogurt

0.5 tsp tahini

1 tbsp lemon juice

1 cup fresh spinach

PREPARATION

• 1

  Drain and rinse the chickpeas, then pat them thoroughly dry with a paper towel to ensure a crispy texture.

• 2

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

• 3

  Pulse the mixture until it forms a coarse, uniform meal that holds together when pressed, being careful not to over-process into a paste.

• 4

  Scoop the mixture and form into four equal-sized patties, pressing firmly to keep them intact.

• 5

  Heat avocado oil in a non-stick skillet over medium heat and cook the patties for 4-5 minutes per side until deeply golden and crisp.

• 6

  In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice 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.