NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

1 tbsp hemp hearts

2 large egg whites

2 tbsp fresh parsley

1 clove garlic

0.5 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

0.5 cup non-fat Greek yogurt

0.25 tbsp tahini

1 tbsp lemon juice

1 cup baby spinach

0.5 cup diced cucumber

0.5 cup cherry tomatoes

PREPARATION

• 1

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

• 2

  Place the chickpeas, hemp hearts, egg whites, parsley, garlic, cumin, coriander, salt, and pepper into a food processor and pulse until a coarse, moldable meal forms.

• 3

  Divide the mixture and shape into 4 or 5 small, even patties.

• 4

  Heat the olive oil in a non-stick skillet over medium heat and sear the patties for 3 to 4 minutes per side until they are golden brown and firm.

• 5

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

• 6

  Assemble the bowl by layering the baby spinach, cucumber, and cherry tomatoes as a fresh base.

• 7

  Top the vegetables with the warm falafel patties and drizzle the lemon-tahini sauce over everything before serving.