NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

1.5 tbsp Hemp hearts

1 large Egg

0.75 cup Non-fat Greek yogurt

0.5 tbsp Tahini

1 tbsp Lemon juice

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

2 cloves Garlic

1 tsp Ground cumin

1 tsp Ground coriander

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Chickpea flour

1 cup Diced cucumber

PREPARATION

• 1

  In a food processor, combine the chickpeas, hemp hearts, egg, parsley, cilantro, garlic, cumin, coriander, salt, and pepper.

• 2

  Pulse the mixture until a coarse, uniform paste forms, being careful not to over-process into a puree.

• 3

  Transfer the mixture to a bowl and stir in the chickpea flour until well combined.

• 4

  Divide the mixture and form into 4 small, flat patties.

• 5

  Heat a non-stick skillet over medium heat and cook the patties for 4 to 5 minutes per side until they are golden brown and crispy.

• 6

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

• 7

  Serve the warm falafel patties over the diced cucumber and drizzle generously with the lemon-tahini sauce.