NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

1 tbsp hemp hearts

0.25 cup fresh parsley

0.25 cup fresh cilantro

2 cloves garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp extra virgin olive oil

0.75 cup non-fat Greek yogurt

0.25 tbsp tahini

1 tbsp lemon juice

1 cup cucumber

0.5 cup cherry tomatoes

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

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

• 3

  Pulse the mixture until it is well combined but still has a slightly coarse, crumbly texture.

• 4

  Scoop the mixture and form into 6 even patties, then brush both sides with the extra virgin olive oil.

• 5

  Arrange the patties on the baking sheet and bake for 20 to 25 minutes, flipping halfway through until they are golden and firm.

• 6

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

• 7

  Serve the warm falafel patties over a bed of chopped cucumber and cherry tomatoes, finishing with a generous drizzle of the tahini sauce.