NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

0.5 cup Lupini beans

1 tbsp Hemp hearts

1 large Egg

2 tbsp Fresh parsley

1 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

0.5 cup Non-fat Greek yogurt

1 tbsp Tahini

1 tbsp Lemon juice

1 tsp Dried dill

PREPARATION

• 1

  Rinse and drain the chickpeas and lupini beans thoroughly before patting them dry with a towel.

• 2

  Combine the beans, hemp hearts, egg, parsley, cumin, garlic powder, sea salt, and black pepper in a food processor.

• 3

  Pulse the mixture until it forms a coarse, moldable paste, ensuring it remains textured rather than becoming a smooth purée.

• 4

  Divide the mixture into six portions and shape them into even patties.

• 5

  Heat the avocado oil in a large non-stick skillet over medium heat.

• 6

  Place the patties in the skillet and sear for 4 to 5 minutes per side until they are golden brown and crispy.

• 7

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

• 8

  Serve the warm falafel patties immediately with a generous dollop of the lemon-herb tahini sauce.