NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas

0.25 cup liquid egg whites

0.75 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp hemp seeds

1 cup fresh parsley

2 clove garlic

1 tsp ground cumin

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 cup fresh spinach

0.5 tsp avocado oil

PREPARATION

• 1

  Place the cooked chickpeas, fresh parsley, garlic, ground cumin, sea salt, black pepper, and liquid egg whites into a food processor.

• 2

  Pulse the mixture until well combined but still slightly textured, ensuring it is not a complete puree.

• 3

  Form the mixture into 4-5 small patties, pressing firmly so they hold their shape.

• 4

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

• 5

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

• 6

  Add the falafel patties to the skillet and cook for 3-4 minutes per side until a deep golden crust forms.

• 7

  Arrange the fresh spinach on a plate and top with the hot falafel patties.

• 8

  Drizzle the tahini yogurt sauce over the top and garnish with hemp seeds for extra protein and crunch.