NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

1 tbsp Hemp hearts

1 tbsp Unflavored pea protein powder

1 clove Garlic

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tbsp Avocado oil

0.5 cup Non-fat Greek yogurt

0.5 tsp Tahini

1 tbsp Lemon juice

2 cups Baby spinach

0.5 cup Cucumber

0.5 cup Cherry tomatoes

PREPARATION

• 1

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

• 2

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

• 3

  Shape the mixture into 4 or 5 small, even patties.

• 4

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

• 5

  While the falafel cooks, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl until smooth.

• 6

  Assemble the bowl by layering the baby spinach, cucumber, and cherry tomatoes.

• 7

  Top the vegetables with the warm falafel patties and drizzle the creamy tahini sauce over the entire bowl.