NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

2 oz ground turkey

1 large egg white

2 tbsp fresh parsley

1 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

0.5 cup non-fat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

1 cup fresh spinach

PREPARATION

• 1

  Drain and rinse the canned chickpeas, then pat them thoroughly dry with a paper towel to ensure the falafel achieves a crisp exterior.

• 2

  Place the dried chickpeas in a food processor and pulse until they are broken down into a coarse meal, avoiding over-processing into a paste.

• 3

  In a medium mixing bowl, combine the pulsed chickpeas, ground turkey, egg white, chopped parsley, cumin, garlic powder, sea salt, and black pepper.

• 4

  Mix the ingredients by hand until well combined, then form the mixture into 4 to 5 small, even patties about half an inch thick.

• 5

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

• 6

  While the falafel cooks, whisk together the non-fat Greek yogurt, tahini, and lemon juice in a small bowl until the drizzle is smooth and pourable.

• 7

  Arrange the fresh spinach on a plate, top with the warm falafel patties, and finish by drizzling the lemon-tahini sauce over the top.