NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground chicken breast

0.5 cup Canned chickpeas

1 tbsp Tahini

1 tbsp Fresh lemon juice

1 clove Garlic

0.25 cup Fresh parsley

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 tbsp Water

PREPARATION

• 1

  Drain and rinse the chickpeas, then pat them completely dry with a paper towel to ensure the patties stay firm.

• 2

  In a food processor, pulse the chickpeas until they are broken down into small crumbles but not a smooth paste.

• 3

  Add the ground chicken, chopped parsley, minced garlic, cumin, salt, and pepper to the food processor and pulse until just combined.

• 4

  Form the mixture into 4 to 5 small patties, pressing firmly with your hands so they hold their shape during cooking.

• 5

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

• 6

  Place the patties in the skillet and cook for 4-5 minutes per side until they are golden-brown and the chicken is cooked through.

• 7

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

• 8

  Serve the hot falafel patties immediately with the lemon-tahini sauce drizzled over the top for a fresh and zesty meal.