NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

1 cup shelled lupini beans

1 tbsp hemp hearts

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.5 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

2 tbsp hummus

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tsp dried dill

2 cup baby spinach

0.5 cup cucumber

0.25 cup cherry tomatoes

PREPARATION

• 1

  Rinse and pat dry the chickpeas and lupini beans thoroughly to ensure a crispy texture.

• 2

  In a food processor, pulse the chickpeas, lupini beans, hemp hearts, parsley, cilantro, garlic, cumin, coriander, salt, and pepper until a coarse meal forms, being careful not to over-process into a paste.

• 3

  Form the mixture into 5 or 6 small patties, pressing firmly so they hold their shape.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat and sear the patties for 3 to 4 minutes per side until they are golden brown and crisp.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, and dried dill to create the zesty sauce.

• 6

  Assemble the bowl by layering the baby spinach, diced cucumber, and halved cherry tomatoes as a fresh base.

• 7

  Top the vegetables with the warm falafel patties, a dollop of hummus, and a generous drizzle of the prepared yogurt sauce.