NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas

1.5 tbsp hemp hearts

1 large egg white

0.25 cup fresh parsley

0.25 cup fresh cilantro

2 cloves garlic

1 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

0.75 cup non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

PREPARATION

• 1

  In a food processor, pulse the cooked chickpeas, hemp hearts, egg white, parsley, cilantro, garlic, cumin, coriander, salt, and pepper until a coarse, moldable paste forms.

• 2

  Divide the mixture into four equal portions and shape them into thick, round patties.

• 3

  In a small bowl, whisk together the non-fat Greek yogurt, tahini, and lemon juice until the sauce is smooth and well combined.

• 4

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

• 5

  Add the falafel patties to the skillet and cook for 4-5 minutes per side until they are golden brown and develop a crisp exterior.

• 6

  Serve the warm falafel immediately with the lemon-tahini yogurt sauce drizzled over the top or on the side for dipping.