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!

Prep Time1 15

Cook Time5

Total Time1 20

Course: Lunch and Dinner

Cuisine: Middle Eastern

Keyword: Falafel, Meal Prep

Servings: people

Calories: 232kcal

Author: Georgie Clegg

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

US Customary - Metric

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.

Nutrition