Spinach Loaded Falafel
Adapted from Spilling the Beans,
by Van Rosendaal and Duncan
Ingredients
1 15-ounce can chickpeas, drained and rinsed
½ yellow onion, minced
2 cloves garlic, minced
1 c fresh spinach,
coarsely chopped
1 tsp cumin
dash dried red chili
flakes
¼ c flour (or cooked
quinoa to make gluten free)
1 tsp baking powder
olive oil
Directions
- Place the chickpeas, onion, garlic, spinach, cumin and chili
flakes in a food processor or blender. Pulse until chunky.
- Add flour/quinoa and baking powder and pulse until just combined.
The mixture should be soft, but not sticky. Add a tad more flour if
needed.
- Using your hands, form the mixture into balls, then slightly
flatten. I usually make about 12 with this recipe. Place falafel on a
plate lined with wax paper. Refrigerate at least 30 minutes, or overnight.
- When ready to cook, lightly coat a large skillet with oil. Cook
falafel for 3-4 minutes per side, turning when nicely browned.
- Serve! We like ours with halved cherry tomatoes, chopped
cucumber, hummus and tzatziki. Sometimes we stuff all those ingredients
into a pita or lettuce wrap, sometimes we make a “bowl” and just dig in
with a fork.
Notes
-You can make this without
spinach.
-You can double the batch
and freeze the uncooked falafel for an easy meal on a future busy day.
-My friend Dawn turned me on to this great
Tzatziki recipe! Its delicious, easy and lasts a few days in the fridge.
