NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked chickpeas

1.5 tbsp hemp hearts

2 large egg whites

0.5 cup fresh parsley

0.25 cup fresh cilantro

2 cloves garlic

1 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp tahini

1 tbsp lemon juice

0.75 cup non-fat Greek yogurt

0.5 cup diced cucumber

0.25 tsp avocado oil

PREPARATION

• 1

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

• 2

  Add the egg whites and pulse again until the mixture is combined but still retains some texture.

• 3

  Form the chickpea mixture into 4 small patties of equal size.

• 4

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

• 5

  Sear the falafel patties for 3-4 minutes per side until golden brown and crispy.

• 6

  In a small bowl, whisk together the tahini, lemon juice, and a splash of water to reach a drizzling consistency.

• 7

  Spread the Greek yogurt onto a plate, top with the crispy falafel and diced cucumber, and finish with the lemon-tahini drizzle.