NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

0.5 cup chickpeas

1 large egg

2 tbsp fresh parsley

1 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

1 tbsp tahini

0.25 cup nonfat Greek yogurt

1 tbsp fresh lemon juice

1 cup baby spinach

0.5 cup diced cucumber

PREPARATION

• 1

  Pulse the chickpeas in a food processor until they are coarsely ground but not yet a smooth paste.

• 2

  In a large mixing bowl, combine the ground turkey, pulsed chickpeas, egg, parsley, cumin, garlic powder, sea salt, and black pepper.

• 3

  Use your hands to form the mixture into 4 to 5 small, even patties.

• 4

  Heat the olive oil in a non-stick skillet over medium heat and cook the patties for 4 to 5 minutes per side until golden-brown and cooked through.

• 5

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

• 6

  Arrange the falafel patties over a bed of baby spinach and diced cucumber, then finish by drizzling the lemon-tahini sauce over the top.