NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Cooked chickpeas

0.5 cup Egg whites

1.5 tbsp Hemp seeds

0.5 cup Plain non-fat Greek yogurt

1 tbsp Tahini

1 tbsp Lemon juice

1 tsp Extra virgin olive oil

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Drain and rinse the chickpeas, then pat them completely dry with a paper towel to ensure a crisp finish.

• 2

  In a food processor, pulse the chickpeas, parsley, cilantro, garlic, cumin, coriander, salt, and pepper until coarsely ground but not pureed.

• 3

  Transfer the mixture to a bowl and stir in the hemp seeds and egg whites until a formable paste is created.

• 4

  Shape the mixture into four thick patties or six smaller rounds, pressing firmly so they hold together.

• 5

  Heat the olive oil in a non-stick skillet over medium heat and sear the falafel for 4-5 minutes per side until golden brown and crispy.

• 6

  In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until smooth to create the drizzle.

• 7

  Serve the hot falafel immediately with the lemon-tahini sauce spooned generously over the top.