Vegan Spinach Falafel

Falafel

There are many Middle Eastern recipes that I adore. I love this food, especially with its wide range of delicious flavours allowing for an even wider range of different dishes. You may never have a mouthful of food that is the same as the one before and you can place a variety of combinations on your fork giving your taste buds a delicious journey. Falafels are one of these delectable treats that you may stumble across in your meal and they are a real treat when you do.

Most falafels are gluten free and some even vegan so they are a great option when eating out. Unfortunately, not being able to eat garlic and onion cuts falafels out for me. So I have created this quick and easy recipe that take 5 minutes to prepare and gives me my falafel fix.

These falafels provide a good balanced diet in one mouthful, making them a perfect healthy addition to so many meals. The chickpeas, spinach, flaxseed, tahini, herbs, lemon and hemp seeds are all excellent ingredients with a plethora of health benefits and nutrients. Most notably, these falafels will be an abundant source of protein, fibre, folate, calcium and iron, as well as some manganese, copper, vitamins, potassium and Omega 3.

Falafel

Vegan Spinach Falafel

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: 12 falafels

Ingredients

  • ¼ cup packed with fresh flat leaf parsley
  • ½ cup packed with fresh coriander
  • 1 cup frozen spinach
  • 1 tbs tahini
  • 1 tsp lemon juice
  • 1 ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp salt
  • few grinds of pepper
  • 1 x 440 g tin of chickpeas (drained and rinsed)
  • 2 tbs ground flaxseed
  • 3 tbs seasame seeds
  • * I use a dry cup measurer for all my measuring (liquid and dry)

Method

  1. Preheat the oven to 200 degrees (400F)
  2. Place everything except the flaxseed, hemp seeds and chickpeas in a food processor and blitz until all is combined.
  3. Add the chickpeas to the processor (leaving a handful aside) and blitz again until they are combined in the herby paste. You want most of the chickpeas to be completely blended, but if some are not that’s fine. I like to add the remaining whole chickpeas after I have finished blending – I like coming across a chickpea in my falafel. You can blend them all if you prefer.
  4. Now add the flaxseed and mix with your hands or a spoon until well combined.
  5. Put the seasame seeds in a bowl.
  6. Take a large tbs of the falafel mixture and roll into a ball it in your hands. Then dip the ball in the seeds to get a dusting on your falafel.
  7. Now place the ball on a lined baking tray and flatten the top slightly to make a disc. Each falafel will be around 5 cm diameter and 1½ cm thick.
  8. Repeat the process for each falafel – 12 in total.
  9. Pop the tray in the middle of the oven, after 20 minutes flip each falafel over. Then 15 more minutes in the oven.
  10. After 35 minutes they will be browning nicely on the outside and still soft on the inside.
  11. Either serve straight from the oven or wait to serve cold.

Serving ideas: 
* Delicious to dip into my Aubergine Dip, Carrot Hummus or with a tahini drizzle
* Scrummy as another dish to accompany other mezze dishes. (see my mezze tag)
* A great protein and filling boost to salads.
* They also freeze well once cooked.

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