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Spinach Falafel

This recipe comes together so quickly, and is incredibly satisfying. I served it in warm pita with the minted yoghurt (see recipe below), CSA lettuce, CSA green onion stalks, and the herbed tahini spread (see recipe below). SO GOOD. If you don't have spinach, my guess is that it would still be delightful with mustard greens, and may be partially replaced with kale. The recipe is adapted from Thug Kitchen (p.s. if you go to this link - beware! Many expletives used!) - instead of parsley I used the fresh oregano, and instead of the garlic and onion I used the green onion bulbs. It is so tasty!! Get those chickpeas soaking and in 12 hours you will be absolutely tickled as you munch down on these delicious falafel bites.

Prep Time 8 hours 15 minutes
Cook Time 5 minutes
Total Time 8 hours 20 minutes

Ingredients

"Do Ahead" Ingredients

  • 1 cup dried chickpeas
  • 4 cups water
  • 1 tablespoon apple cider vinegar

All Other Ingredients

  • 2 cups chopped spinach
  • 2 Tbsp chopped fresh oregano I used 2 small stalks
  • 5 green onion bulbs minced
  • 2 tablespoons ground chia seeds
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • Refined coconut or other high heat oil

Instructions

  1. Soak the chickpeas in the water and apple cider vinegar on the counter for 8-12 hours. I did this step before leaving for work in the morning, and had the chickpeas soaking for about 10 hours.

  2. When you're ready to make the falafel, drain and rinse the chickpeas and throw them in a food processor. I used a blender and it was slow, but worked out just fine. Pulse them up until the chickpeas are in small pieces.

  3. Add in the spinach, oregano, green onion bulbs, chia, cumin, salt, and baking powder and pulse until everything is well incorporated and a dough-like texture. Shape the dough into little balls (I used a table spoon to scoop) and slightly flatten the balls.

  4. In a large skillet or fry pan warm enough oil to cover the bottom of the pan over a medium-high heat. Once the oil is heated cook the patties in batches - don't overcrowd the pan! Fry each side of the patties until they're golden brown, about 2 minutes. Serve warm with pita, minted yoghurt sauce, herbed tahini spread, fresh lettuce, and green onion stalks. Relish in the deliciousness.