- Serves 4
These vegan spinach falafels are great as a snack or as a light lunch. Wrap them up in pita pockets with hummus & salad for their total deliciousness.
- 400 g canned chickpeas, drained, rinsed
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 1 cup fresh baby spinach leaves
- ½ cup fresh parsley leaves
- ½ cup dried breadcrumbs
- ⅓ cup plain flour
- 1 tsp ground cumin
- 1 tbsp sesame seeds
- Salt and pepper, to taste
- ¼ cup vegetable oil
- hummus, to serve
- sliced cucumber, to serve
- pita pockets, to serve
- Process chickpeas, onion and garlic in a food processor until finely chopped. Add spinach, parsley, breadcrumbs, flour and cumin. Process until smooth.
- Transfer to a large bowl. Add sesame seeds. Season. Mix well.
- Roll tablespoons of mixture into balls. Using damp hands, shape into round patties.
- Heat oil in a large, non-stick frying pan over a medium to high heat. Add patties in two batches. Cook for about 1 to 2 minutes on each side, or until golden. Remove. Drain on absorbent kitchen paper.
- Serve warm or cold falafels with hummus, cucumber and pita pockets.
Uncooked falafels can be made a day ahead. Keep, covered, in the fridge. Cook before serving.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.1 g|
|Total carbohydrates||50.9 g|
|- Sugars||4.1 g|
|Dietary fibre||7.8 g|