Spinach this month is certainly doing its thing in my raised bed and with the rain and warmer spells, it is becoming so lush. Oh the joy of harvesting vibrant green leaves from your own kitchen garden!
Of course having such lovely greens can only mean its necessary introduction to one of my favourites … the falafel! I am skipping herbs altogether as the spinach is so bountiful and though I have made these falafel before, I have amended the recipe to make it easier and quicker to make, and to suit my family’s taste.
Chopped fresh spinach, garlic, onion, lime juice, flour, seasoning and ground cumin are whizzed in a food processor with a tin of drained chickpeas before forming into balls to be pan cooked.
Served of course with a seasonal second wave of radishes, delicious as a snack or with a crunchy salad in a wrap!
Could you resist a plate of these fresh spinach falafel?
Spinach Falafel
Wonderful easy to make green falafel filled with fresh spinach perfect for a light lunch or a satisfying meal in a wrap with a crunchy salad!
- 1 400g tinned chickpeas (drained (240g when drained))
- 1 clove garlic (peeled, chopped)
- 2 cups fresh spinach (chopped)
- 1 small onion (diced)
- 1/3 cup plain flour (plus extra for flouring the falafel)
- 1 tablespoon lime or lemon juice
- 1 and 1/2 teaspoons baking powder
- 3/4 teaspoons salt (or to taste)
- 1/2 teasppon cumin powder
- 1/2 teaspoon ground black pepper
- 4 tablespoon oil
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Place all ingredients except the oil in a food processor and give it a whizz till they fairly processed. I don’t make it too fine so that the falafel have a lovely texture.
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Cut a piece of greaseproof paper and place a couple of tablespoons of flour on the it.
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Using a teaspoon to scoop the mixture make about 15 balls.
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Heat a couple of tablespoons of oil in a wide pan on medium heat.
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Roll each ball of mixture into the flour and then flatten them slightly.
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Once flattened, place them carefully in the warmed oil in the pan and cook for 3-4 mins one side. Flip all the falafel and add another couple of tablespoons of oill and cook for another 3-4 minutes till golden.
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Falfel are now ready to enjoy warm or can be eaten cold the next day.
Great hot but also cold as part of a packed lunch or picnic.