NUTRITION

SERVINGS

INGREDIENTS

0.33 cup canned chickpeas

2 tbsp hemp hearts

0.5 cup liquid egg whites

2 tbsp chickpea flour

1 tsp ground cumin

1 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.25 cup fresh parsley

1 tsp olive oil

0.5 cup nonfat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

1 cup fresh spinach

PREPARATION

• 1

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

• 2

  Place the chickpeas, hemp hearts, liquid egg whites, chickpea flour, cumin, coriander, salt, pepper, and garlic in a food processor.

• 3

  Pulse the mixture until combined but still slightly textured, then fold in the finely chopped fresh parsley.

• 4

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

• 5

  Form the mixture into four small patties and place them in the skillet, searing for 4-5 minutes per side until golden brown.

• 6

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

• 7

  Arrange the fresh spinach on a plate, top with the warm falafel patties, and drizzle generously with the tahini yogurt sauce.