NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey breast

0.5 cup Canned chickpeas

1 clove Garlic

2 tbsp Fresh parsley

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Tahini

0.25 cup Nonfat Greek yogurt

1 tbsp Lemon juice

1 cup Chopped cucumber

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Drain and rinse the chickpeas, then pat them thoroughly dry with a paper towel to ensure a crispy texture.

• 2

  Place the chickpeas, ground turkey, garlic, parsley, cumin, coriander, salt, and pepper into a food processor.

• 3

  Pulse the mixture until well combined but still slightly coarse, avoiding a complete puree to maintain the traditional falafel bite.

• 4

  Form the mixture into four equal-sized patties or six small rounds, pressing firmly so they hold their shape.

• 5

  Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 6

  Cook the falafel for 4 to 5 minutes per side until the exterior is golden brown and the turkey is fully cooked through.

• 7

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

• 8

  Arrange the chopped cucumbers on a plate, top with the warm falafel patties, and finish with the lemon-tahini drizzle.