Spinach Falafels with Salad
Ingredients
- 1 red onion
- 3 garlic cloves
- 2 handfuls of spinach
- 1 can of chickpeas, rinsed and drained
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp tahini
- Juice of half a lemon
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt to taste
- 1/2 to 1 cup oat flour
- Tofu (optional)
- Roasted courgette (zucchini)
- Brussels sprouts
- Sweetcorn
- Cherry tomatoes
- Spinach
- Pesto tahini dressing
Preparation
In a pan, fry a red onion and 3 garlic cloves until soft and translucent.
Add 2 handfuls of spinach, the fried onion, and garlic to a food processor. Pulse until everything is chopped.
Add the rinsed and drained chickpeas, cumin, paprika, tahini, lemon juice, garlic powder, onion powder, and salt to the food processor.
Blend until smooth and well incorporated. Taste and adjust the seasoning if needed.
Gradually add 1/2 to 1 cup of oat flour until the mixture is firm enough to form patties.
Shape the mixture into patties and fry them until browned on each side (approximately 3-4 minutes).
Transfer the patties to an oven and bake for 10 minutes at 180°C (350°F).
Enjoy the falafel patties as a burger, in a pita pocket, or in a salad.