NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

1 large egg

1 tbsp hemp hearts

1 cup non-fat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

1 clove garlic

0.25 cup fresh parsley

0.25 cup fresh cilantro

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Pulse the mixture until well combined but still slightly textured; avoid over-processing into a paste.

• 4

  Form the mixture into small patties, about 1 inch thick.

• 5

  Heat the olive oil in a non-stick skillet over medium heat and sear the patties for 3-4 minutes per side until golden brown.

• 6

  In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until smooth to create the drizzle.

• 7

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