Spinach Falafel Screenshot from America's Heartland Season 11 Episode 17
Ingredients
 1 cup fresh baby spinach
 15 oz can chickpeas, drained and rinsed
 ¼ cup cilantro
 ¼ cup parsley
 1 clove garlic
 1 tsp cumin
 1 tsp baking powder
  cup flour
 ¼ tsp chili pepper flakes
Tzaziki Sauce
 1 cup greek yogurt
  cup finely grated cucumber
 3 tbsp fresh dill, chopped
 juice from 1 lemon
 salt, pepper to taste
Directions
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.

Tzaziki Sauce
6

To remove seeds from cucmbers slice in half and use a spoon to scrape out the seeds. Grate cucumber and squeeze out excess water.

7

Combine cucumbers with chopped herbs and squeeze juice from 1 lemon into sauce mixture.

8

Mix in greek yogurt and combine. Add salt as needed.

9

Serve with falafel

Spinach Knowledge

  • 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
Featured Recipes
Spinach FalafelBy On behalf of America's HeartlandSpinach Knowledge
  • 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
Recent Recipes

Ingredients

 1 cup fresh baby spinach
 15 oz can chickpeas, drained and rinsed
 ¼ cup cilantro
 ¼ cup parsley
 1 clove garlic
 1 tsp cumin
 1 tsp baking powder
  cup flour
 ¼ tsp chili pepper flakes
Tzaziki Sauce
 1 cup greek yogurt
  cup finely grated cucumber
 3 tbsp fresh dill, chopped
 juice from 1 lemon
 salt, pepper to taste

Directions

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.

Tzaziki Sauce
6

To remove seeds from cucmbers slice in half and use a spoon to scrape out the seeds. Grate cucumber and squeeze out excess water.

7

Combine cucumbers with chopped herbs and squeeze juice from 1 lemon into sauce mixture.

8

Mix in greek yogurt and combine. Add salt as needed.

9

Serve with falafel

Spinach Falafel
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