NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

1 large egg

2 tbsp nutritional yeast

1 cup fresh spinach

1 tbsp fresh parsley

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

0.75 cup non-fat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  In a food processor, pulse the chickpeas, egg, nutritional yeast, spinach, parsley, cumin, garlic powder, salt, and pepper until a coarse, moldable paste forms.

• 3

  Divide the mixture into four equal portions and shape them into thick patties.

• 4

  In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.

• 5

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

• 6

  Place the patties in the skillet and cook for 4-5 minutes per side until they are golden brown and firm.

• 7

  Plate the falafel patties and generously drizzle with the lemon-tahini yogurt sauce before serving.