NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas

1 cup non-fat Greek yogurt

2 tsp tahini

1 tbsp hemp hearts

0.5 tbsp olive oil

0.25 cup fresh parsley

2 cloves garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Drain and rinse the chickpeas thoroughly, then pat them dry with a paper towel.

• 2

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

• 3

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

• 4

  Divide the mixture and shape into 4 to 5 small, even patties.

• 5

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

• 6

  Place the patties in the skillet and cook for 3 to 4 minutes per side until they are golden brown and crispy.

• 7

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

• 8

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