NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Chickpeas

1 tbsp Hemp hearts

2 tbsp Chickpea flour

1 cup Greek yogurt

0.25 tbsp Tahini

0.5 tsp Olive oil

1 clove Garlic

0.25 cup Fresh parsley

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

  Place the rinsed chickpeas, hemp hearts, chickpea flour, parsley, garlic, cumin, salt, and pepper into a food processor.

• 2

  Pulse the mixture until it forms a coarse meal that holds together when pressed, being careful not to over-process into a paste.

• 3

  Divide the mixture and shape into four thick patties using your hands.

• 4

  Heat the olive oil in a non-stick skillet over medium heat and sear the patties for 4 minutes per side until a deep golden crust develops.

• 5

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

• 6

  Serve the hot falafel patties immediately, topped with a generous dollop of the lemon-tahini yogurt sauce.