NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground chicken

0.25 cup Canned chickpeas

2 tbsp Fresh parsley

2 tbsp Fresh cilantro

1 clove Garlic

0.5 tsp Ground cumin

0.25 tsp Ground coriander

1 tsp Avocado oil

0.5 cup Nonfat Greek yogurt

1 tbsp Tahini

1 tbsp Lemon juice

1 cup Sliced cucumber

0.25 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  In a food processor, pulse the chickpeas, parsley, cilantro, garlic, cumin, and coriander until finely minced but not a paste.

• 2

  Transfer the mixture to a bowl and fold in the ground chicken, sea salt, and black pepper until well combined.

• 3

  Form the mixture into four small, thick patties.

• 4

  Heat avocado oil in a non-stick skillet over medium heat and sear the patties for 5-6 minutes per side until golden brown and cooked through.

• 5

  In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice to create a smooth drizzle.

• 6

  Plate the crispy falafel patties alongside the sliced cucumber and finish with a generous pour of the lemon-tahini sauce.