- 2 Cloves of Garlic, Minced
- 1 Tin of Soaked Chickpeas, Drained (about 240g when drained)
- 1 Large Handful of Spinach
- 30g of Tahini
- 1/4 Teaspoon of Coarse Salt
- 1 Teaspoon of Cumin
- Sesame seeds for coating
- 45ml of Olive Oil
Falafel is something I regularly crave, it’s such a delicious blend of flavours and I’m always in the mood for it. These spinach falafel are my go tos and thanks to the protein packed chickpeas and the iron-filled spinach, they’re full of nutrients that make them the perfect lunch or dinner. I love it with crunchy slaw and creamy avocado or rolled up in one of my Chickpea Wraps with hummus.
Start by draining the chickpeas and rinsing them. Add them to your food processor with the spinach, tahini, minced garlic, salt and cumin. Pulse until it’s just starting to come together. Don’t overblend, you want it to be a chunky paste that holds together when shaped but isn’t smooth.
Taste the mixture and and season with salt and pepper as needed.
Use your hands to roll the mixture into balls and then roll them in sesame seeds to coat. Drizzle the olive oil into your empty roasting tray, then add in the balls and shake it gently so they roll around in the oil.
Add a good glug of olive oil to a large pan on medium high heat. When it’s hot, shallow fry the falafel for a few minutes each side until golden all over. If you would prefer to bake them- bake at 200’C for 25 minutes until golden. Flip them once after about 15 minutes.