Spinach Chickpea Falafel
Our spinach chickpea falafel is easy to make, flavourful and delicious! Perfect for a light meal, or as a meat pattie alternative in a burger!
Ingredients
- 14.5 oz chickpeas canned, drained and rinsed
- 2 cups spinach
- 3 tablespoon oat flour
- 2 cloves of garlic
- 2 teaspoon lemon juice
- 2 tablespoon cilantro/coriander
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil for frying
Instructions
- Make oat flour by blitzing rolled oats into a fine meal with a high-powered food processor. Remove from food processor and place in a bowl.
- Place chickpeas, garlic, lemon, coriander, cumin, paprika and spinach in a food processor and pulse.
- Add oat flour, one tablespoon at a time until a thick consistency is reachedand falafel can be handled.**
- Add salt and pepper.
- Adjust paprika, cumin and lemon to taste. I added more cumin and a touch more lemon juice.
- Once well combined and smooth, take a large tablespoon of falafel mixture and shape into a small patty.
- Refrigerate patties 30 - 60 mins until nice and firm.
- Heat about 1 - 2 tablespoon of olive oil in a large fry pan over high heat until hot.
- Add falafel. I cooked 4 at a time.
- Cook falafel for 3-4 minutes, or until golden brown on one side. Check at 2 minutes to make sure falafel isn't burning.
- Flip and repeat process.
- Falafels should be crunchy and brown on the outside and soft in the middle.
- Serve as a side, in a burger or any other way you please! These taste great with hummus or tatziki!
Notes
*the oat flour will help hold the felafel together, so I found that about 2 tablespoons is enough before you start getting the flavour of the oats come through. You want it thick enough to handle which is why we suggest adding 1 tablespoon at a time, and suggest to keep tasting it.