Vegetarian healthy starters are always a delight. Spinach falafels stand out in terms of taste and texture. I made them recently for a small gathering at home. They got over in no time. Spinach and herbs add to the taste and freshness of the falafels.
These delicious crispy falafels never fail to impress. The fear of them falling apart when being cooked is always there. Feta cheese is my permanent solution to help bind. It is easy to make with hardly any chopping involved. Your blender or food processor does the job. It just gets a little messy while giving them shape. However, unlike other kebabs or fritters does not involve dipping in egg wash or coating in crumbs. The option of air frying or baking is there. However, I always prefer shallow frying. I serve them with hummus or whipped garlic labneh.
Preparation time: 10 minutes
Cooking time: 10 minutes
- Chickpeas 500 gms
- Baby spinach 50 gms
- Parsley + mint ½ cup
- Onion 1
- Garlic 4
- Feta cheese 2 tbsp
- Paprika 1 tsp
- Cumin powder 1 tsp
- Chili 1-2
- Salt and pepper
- Soak the chickpeas overnight or at least for 4 hours. Place the chickpeas in the food processor and pulse a couple of times.
- Next, place the rest of the ingredients in the processor and pulse intermittently.
- The texture must be crumb-like and stick together when pressed.
- Using your hands or mold, give them the desired shape and shallow fry. Serve with a creamy dip.