NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

5 oz Ground turkey

2 tbsp Fresh parsley

1 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tbsp Tahini

0.25 cup Non-fat Greek yogurt

1 tbsp Lemon juice

1 cup Cucumber

PREPARATION

• 1

  Drain and rinse the chickpeas, then pat them very dry with a paper towel.

• 2

  In a food processor, pulse the chickpeas until they are broken down into small crumbles but not yet a paste.

• 3

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

• 4

  Mix the ingredients thoroughly and form into 4 evenly sized small patties.

• 5

  Heat the avocado oil in a non-stick skillet over medium heat.

• 6

  Place the patties in the skillet and cook for 5-6 minutes per side until the exterior is golden-brown and the turkey is fully cooked through.

• 7

  While the falafel cooks, whisk together the tahini, Greek yogurt, and lemon juice in a small bowl until smooth.

• 8

  Slice the cucumber into rounds and arrange them on a plate.

• 9

  Place the hot falafel patties over the cucumbers and drizzle with the lemon-tahini sauce before serving.