NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

0.75 cup nonfat Greek yogurt

2 large egg whites

1 tbsp hemp hearts

1 tbsp tahini

1 tbsp lemon juice

2 cloves garlic

0.25 cup fresh parsley

1 tsp ground cumin

1 tsp ground coriander

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  In a food processor, combine the chickpeas, egg whites, hemp hearts, garlic cloves, fresh parsley, cumin, coriander, sea salt, and black pepper.

• 3

  Pulse the mixture until a coarse, uniform paste forms, being careful not to over-process into a smooth purée.

• 4

  Form the chickpea mixture into 4 to 6 small, flat patties using your hands.

• 5

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

• 6

  Place the patties in the skillet and cook for 4 to 5 minutes per side until they are golden brown and firm to the touch.

• 7

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

• 8

  Serve the warm falafel patties immediately, topped with a generous portion of the lemon-tahini drizzle.