NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

1 tbsp Hemp hearts

1 tbsp Nutritional yeast

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

2 cloves Garlic

0.25 cup Red onion

1 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Extra virgin olive oil

0.75 cup Non-fat Greek yogurt

0.5 tbsp Tahini

1 tbsp Lemon juice

0.25 tsp Garlic powder

PREPARATION

• 1

  Drain and rinse the chickpeas, then pat them thoroughly dry with a paper towel to ensure the falafel stays crispy.

• 2

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

• 3

  Scoop the mixture and form into 6 small, even patties, pressing firmly so they hold their shape during cooking.

• 4

  Prepare the sauce by whisking together the Greek yogurt, tahini, lemon juice, and garlic powder in a small bowl until smooth and creamy.

• 5

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

• 6

  Serve the warm falafel patties immediately, drizzled generously with the chilled tahini yogurt sauce.