NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

1 tbsp hemp hearts

2 tbsp unflavored pea protein powder

0.5 cup fresh parsley

1 clove garlic

1 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

0.5 cup non-fat Greek yogurt

0.5 tbsp tahini

2 tbsp lemon juice

PREPARATION

• 1

  Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure the falafel remains firm and crispy.

• 2

  Place the chickpeas, hemp hearts, protein powder, parsley, garlic, cumin, coriander, salt, and pepper into a food processor.

• 3

  Pulse the mixture until it is well combined but still retains a slightly coarse texture, then form into four even patties.

• 4

  Heat the olive oil in a non-stick skillet over medium heat and sear the patties for 4 to 5 minutes per side until they are golden brown and crisp.

• 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

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