Spinach and chia falafels
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 (seeauthentic 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
Method
- 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.