Name: Spinach and chia falafels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 200g dried chickpeas; 2 cloves of garlic, chopped; 2 handful of spinach; 1 small red onion, roughly chopped; 2 tbsp ground chia seeds; 1 tsp ground cumin; Big pinch of cayenne or paprika; 2 tbsp chopped parsley; 1 tsp salt; ½ tsp ground pepper; 1 tsp baking powder; Rapeseed oil

Spinach and chia falafels

3 Jun 2019

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

These days I cook falafels quite often, particularly on my vegan days. I prefer using the tradition method, i.e. making them from pre-soaked rather than precooked chickpeas as I find the texture of these falafels much better. This means that I must remember to soak some chickpeas in water the night before – but I always soak more than I need and I use the remaining for hummus or vegan curries, soups or stews. This spinach and chia falafels are even more healthy than the traditional ones (see authentic traditional falafel recipe) - and served with hummus and a crispy salad they are super nutritious! Alternatively, tuck them into pitta with tzatziki and/or coleslaw.

Ingredients

200g dried chickpeas
2 cloves of garlic, chopped
2 handful of spinach
1 small red onion, roughly chopped
2 tbsp ground chia seeds
1 tsp ground cumin
Big pinch of cayenne or paprika
2 tbsp chopped parsley
1 tsp salt
½ tsp ground pepper
1 tsp baking powder
Rapeseed oil

Instructions

Soak the chickpeas in a bowl of water overnight. The next day, drain them and measure out 2.5 cupful. (Keep the rest for hummus or other meals).
Put the spinach, onion, garlic and a handful of chickpeas in a food processor and pulse until it becomes a rough paste, then gradually add the rest of the chickpeas. Add the herbs, spices, slat and chai seeds and whizz until you get a textured mixture resembling couscous.
Transfer the mixture into a bowl and rest in the fridge for an hour or so.
When you’re ready to make the falafels, take the bowl out of the fridge and mix in the baking powder. Form a ping pong sized ball and test it - if it’s not sticking together, add some chickpea flour to the mixture (about 2 tbsps). Shape about 18-20 balls of the mixture, then flatten them slightly between your palms into patties (if you prefer this shape).
Pour some oil in a small, deep pan - it should be about 2-3 cm deep. When hot, add 5-6 falafels and fry them over medium-high heat for 2-3 minutes on each side.
Transfer the falafels to a plate, lined with paper kitchen towels.
Serve them lukewarm with condiments of your choice.