Traditionally deep fried, this recipe for falafel is lightly pan fried for a lighter, healthier result! The more traditional parsley is also replaced with spinach in this version for an interesting twist! Prepared in the food processor, the recipe is quick and easy to prepare, but you can also mash the ingredients by hand with a bowl and fork or in a mortar and pestle.
I formed the chickpea mixture into flat rounds and got 6 medium sized patties this way. You can also shape them into smaller balls and get about 12. The larger patties make for a great meal on their own with some salad or on a bun. Smaller falafel would be delicious on their own as a snack or stuffed into warm pita bread. Either way you serve them, hummous, tzatziki or hot sauce makes a great accompaniment!
Spinach Falafel
6 large or 12 small
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1 19oz/540 ml can chickpeas, drained
1 small onion
1 clove garlic
1/3 cup frozen spinach (defrosted and squeezed of excess liquid) or 1 1/2 cups fresh
1 egg
1 tsp cumin
1 tsp hot sauce
3 tbsp flour
Pinch each salt and pepper
Directions
- In the work bowl of a food processor combine onion and garlic and pulse to mince.
- Add cumin, egg, spinach, chickpeas, hot sauce, salt, pepper and flour. Pulse until well combined but still coarse.
- Wet hands and form mixture into patties.
- Spray a non-stick frying pan with cooking spray and fry patties over medium heat until brown on both sides and set in the middle. About 3-4 minutes per side.
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