NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

1 tbsp chickpea flour

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup shelled edamame

1 tbsp hemp hearts

0.75 cup non-fat Greek yogurt

0 tbsp tahini

1 tbsp lemon juice

1 tsp dried dill

2 cups baby spinach

0.5 cup diced cucumber

0.5 cup cherry tomatoes

PREPARATION

• 1

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

• 2

  Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure the falafel get crispy.

• 3

  In a food processor, pulse the chickpeas, parsley, cilantro, garlic, cumin, salt, and pepper until a coarse, grainy meal forms.

• 4

  Transfer the mixture to a bowl and stir in the chickpea flour by hand until the mixture is cohesive enough to form balls.

• 5

  Shape the mixture into 6 small patties and place them on the prepared baking sheet.

• 6

  Bake for 20-25 minutes, flipping the patties halfway through, until they are golden brown and firm to the touch.

• 7

  While the falafel bake, prepare the sauce by whisking together the Greek yogurt, tahini, lemon juice, and dried dill in a small bowl.

• 8

  Assemble the bowl by placing the baby spinach at the base and topping it with diced cucumber, cherry tomatoes, and shelled edamame.

• 9

  Place the warm falafel on top of the vegetables, drizzle generously with the lemon-herb yogurt sauce, and finish with a sprinkle of hemp hearts.