NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked chickpeas

3 tbsp hemp hearts

0.5 cup liquid egg whites

0.5 cup nonfat Greek yogurt

0.5 tbsp tahini

1 tbsp fresh lemon juice

1 tbsp fresh parsley

1 tbsp fresh cilantro

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  In a food processor, pulse the chickpeas, hemp hearts, parsley, cilantro, garlic powder, cumin, salt, and pepper until a coarse meal forms.

• 2

  Transfer the mixture to a medium bowl and stir in the liquid egg whites until the mixture is uniform and holds its shape when pressed.

• 3

  Form the mixture into four small, even patties.

• 4

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

• 5

  Place the falafel patties in the skillet and sear for 4-5 minutes per side until they are golden brown and crispy.

• 6

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

• 7

  Serve the warm falafel patties immediately, drizzled with the lemon-tahini sauce.