NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

2 tbsp hemp hearts

3 large egg whites

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

1 cup mixed greens

PREPARATION

• 1

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

• 2

  In a food processor, pulse the chickpeas, hemp hearts, egg whites, parsley, cilantro, garlic, cumin, salt, and pepper until a coarse, moldable paste forms.

• 3

  Scoop the mixture and form into 4 to 5 small patties, pressing firmly so they hold their shape.

• 4

  Heat a non-stick skillet over medium heat and sear the patties for 4-5 minutes per side until golden brown and firm.

• 5

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

• 6

  Arrange the mixed greens on a plate, top with the warm falafel patties, and finish with a generous drizzle of the lemon-tahini sauce.