NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

0.5 cup Shelled edamame

2 tbsp Hemp hearts

2 tbsp Nutritional yeast

1 tbsp Fresh parsley

1 tbsp Fresh cilantro

1 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Avocado oil

0.5 cup Non-fat Greek yogurt

2 tsp Tahini

1 tbsp Lemon juice

1 tsp Water

PREPARATION

• 1

  Rinse and drain chickpeas and edamame, then pat them very dry with a paper towel.

• 2

  In a food processor, pulse the chickpeas, edamame, hemp hearts, nutritional yeast, parsley, cilantro, cumin, garlic powder, salt, and pepper until a coarse, moldable dough forms.

• 3

  Form the mixture into 4 small patties, pressing firmly so they hold their shape.

• 4

  Heat avocado oil in a non-stick skillet over medium heat and sear the patties for 4-5 minutes per side until a golden-brown crust develops.

• 5

  In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice, adding a teaspoon of water to reach a pourable consistency.

• 6

  Plate the hot falafel and drizzle generously with the lemon-tahini sauce before serving.