NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Cooked chickpeas

1 tbsp Hemp seeds

1 large Egg

2 cloves Garlic

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

0.5 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Tahini

0.75 cup Non-fat Greek yogurt

1 tbsp Lemon juice

0 tbsp Olive oil

PREPARATION

• 1

  Place the cooked chickpeas, hemp seeds, garlic, parsley, and cilantro in a food processor.

• 2

  Pulse the mixture until the ingredients are finely chopped but not yet a smooth puree, maintaining some texture.

• 3

  Add the egg, cumin, coriander, sea salt, and black pepper to the processor and pulse a few more times until a moldable paste forms.

• 4

  Form the chickpea mixture into four equal-sized patties, pressing firmly with your hands so they hold their shape.

• 5

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

• 6

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

• 7

  Carefully place the patties in the skillet and cook for 4-5 minutes per side until they develop a deep golden, crispy exterior.

• 8

  Serve the hot falafel patties immediately with a generous dollop of the prepared tahini yogurt sauce.