Spinach Falafel [Watch Video]
1 cup fresh baby spinach
15oz can chickpeas, drained and rinsed
¼ cup cilantro
¼ cup parsley
1 clove garlic
1 tsp cumin
1 tsp baking powder
1/3 cup flour
¼ tsp chili pepper flakes
1 cup greek yogurt
juice from 1 lemon
1/3 cup finely grated cucumber
3 tbsp fresh dill, chopped
salt, pepper to taste
1. Add chickpeas to food processor. Pulse to break down the chickpeas. Add cilantro, spinach, garlic, red pepper flakes, olive oil and cumin to food processor and mix.
2. Empty mixture from food processor into a mixing bowl. Add flour, black pepper, salt and baking powder and mix.
3. Line baking sheet and drizzle lightly with olive oil.
4. Use your hand to form falafel patties.
5. Bake in a 400 degree oven for 20 minutes until golden brown.
1. To remove seeds from cucmbers slice in half and use a spoon to scrape out the seeds. Grate cucumber and squeeze out excess water.
2. Combine cucumbers with chopped herbs and squeeze juice from 1 lemon into sauce mixture.
3. Mix in greek yogurt and combine. Add salt as needed.
4. Serve with falafel
- Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
- Spinach is available all year round but is in season during the spring (March - June)
- High in iron
- Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
- It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
- Don’t wash spinach before storing since the moisture will cause it to spoil