Spinach Falafels

Falafels are something I never tried before, if we're talking traditional Middle Eastern (local) ones. So this recipe is totally based on personal tries and errors and personal taste. Therefore every single opinion will be helpful from everyone, especially my Middle Eastern readers out there. 

I made these a bit healthier + with the addition of spinach.

Let's get into the recipe...

Ingredients:

• 1 big can of chickpeas (480 gr drained)
• 1 1/2 cup fresh parsley 
• 1 cup fresh baby spinach 
• 1/3 cup of flour 
• 1 tbsp turmeric 
• 1 tsp cumin 
• 1 tbsp baking powder 
• 1 red onion 
• 6 garlic cloves
• 2 tbsp fresh lemon juice 
• 4 tbsp olive oil 
• salt & black pepper
• (extra flour or oil for frying or baking)
  
  
  
  

Preparation:

Your best friend is your blender right now. Put the spinach, parsley, garlic and onion first into the blender and blend them well. Next add the chickpeas little by little (easier to blend this way) and the olive oil & lemon juice. 

In a small bowl mix all the dry ingredients (what’s left) and then combine the „wet“ ones with the dry mixture.

After everything is well combined, you can preheat the oven at 180°C and begin making the falafels.

At this point you can choose between oil baking, dry (flour) baking, deep frying and pan frying. I tried pan frying them and I would definitely recommend lightly flouring them first, because it will make them crispier and are easier to work with. 

The falafels in the photo are dry baked and I like them just a little more, because they don't have a lot of oil and I can eat more of them, but also the oil baked ones are just as good to me. 

So it's up to you to try them based on what you like. 

I'll let here a scale of oiliness: 

Dry baked (you NEED a sauce to eat them, but also "lighter") < Oil baked (to me the best version/ likeable for the majority of people, that still want to eat a bit healthier) < Pan frying (for those who like a bit more oil) < Deep frying ( a LOT of oil, maybe sickening to some people, not my favorite).

So if you try to oil bake them, you don't need extra flour, just lightly oil them and put them in the baking tray. You can oil spray, oil drizzle on bottom and top part or coat them with your hands.

If you dry bake them, take little scoops of falafel mixture, roll them in flour by forming little patties and finally lay them onto the baking tray.

Put them for 15 minutes to bake in the oven, turn them and let them bake for another 10-15 minutes until golden brown. 

Then you can dust off the access of flour that is on top. At this point you can be creative at choosing how you‘ll eat them. I made a simple salad, that to me seems to be the perfect balance. 

Extra spinach, tomato chunks, red onion, sweet corn and a sour yogurt-lemon sauce (make it vegan with unsweetened soy yogurt). For the sauce you need yogurt, lemon juice, grated lemon peel and just a little sprinkle of salt.

Let me know what you think if you try them on my Instagram by simply messaging or tagging me @eatwithsteff.

Enjoy!!