NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked chickpeas

0.5 cup liquid egg whites

2 tbsp hemp hearts

0.5 cup nonfat Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

1 clove garlic

0.25 cup fresh parsley

0.25 cup fresh cilantro

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Place the cooked chickpeas, liquid egg whites, hemp hearts, parsley, cilantro, cumin, coriander, sea salt, and black pepper into a food processor.

• 2

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

• 3

  Divide the mixture into four equal portions and shape them into flat patties about half an inch thick.

• 4

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 5

  Add the patties to the skillet and cook for 4 to 5 minutes per side until a deep golden-brown crust forms and the center is set.

• 6

  While the falafel cooks, prepare the sauce by whisking together the Greek yogurt, tahini, lemon juice, and one minced clove of garlic in a small bowl until smooth.

• 7

  Plate the crispy falafel patties and drizzle generously with the high-protein tahini sauce before serving.