NUTRITION

SERVINGS

INGREDIENTS

0.38 cup Canned chickpeas

1 tbsp Hemp hearts

0.5 cup Liquid egg whites

1 cup Fresh baby spinach

0.25 cup Fresh parsley

1 tsp Ground cumin

1 tsp Ground coriander

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 cup Non-fat plain Greek yogurt

0.5 tbsp Tahini

1 tbsp Lemon juice

1 tsp Lemon zest

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Place the chickpeas, spinach, parsley, garlic, hemp hearts, cumin, coriander, salt, and pepper into a food processor and pulse until the mixture is coarsely ground.

• 3

  Pour in the liquid egg whites and pulse a few more times until the mixture is well-combined and holds together when pressed, but is not a smooth paste.

• 4

  Using your hands, form the mixture into 8 small, thick patties and arrange them evenly on the prepared baking sheet.

• 5

  Bake for 20 to 25 minutes, flipping the patties halfway through, until they are firm and the outsides are golden and crisp.

• 6

  While the falafel is baking, prepare the drizzle by whisking together the Greek yogurt, tahini, lemon juice, and lemon zest in a small bowl until smooth.

• 7

  Serve the hot falafel warm, topped generously with the lemon-tahini drizzle.