NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

0.25 cup chickpeas

0.5 tbsp tahini

0.25 cup Greek yogurt

0 tsp olive oil

1 clove garlic

2 tbsp fresh parsley

0.25 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

PREPARATION

• 1

  In a food processor, pulse the chickpeas until roughly chopped but not pureed.

• 2

  Add the ground turkey, minced garlic, fresh parsley, ground cumin, ground coriander, sea salt, and black pepper to the processor and pulse until just combined.

• 3

  Form the turkey and chickpea mixture into 4 to 5 small, flat patties.

• 4

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

• 5

  Place the patties in the skillet and cook for 4-5 minutes per side until golden brown and cooked through.

• 6

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

• 7

  Serve the hot falafel patties over the diced cucumber and cherry tomatoes, drizzled with the lemon-tahini sauce.