Quinoa and spinach falafel



Ingredients 12
Servings 14
Time 20 min

Ingredients

  • 100
    g
    baby spinach, rinsed, drained and patted dry
  • 400
    g
    tin chickpeas, rinsed and drained
  • 1
    cloves
    garlic, minced
  • 1
    tsp
    ground cumin
  • 1/2
    tsp
    ground coriander
  • 1
    handful
    fresh coriander
  • 1/4
    cup
    fresh breadcrumbs
  • 1/3
    cup
    cooked quinoa
  • 1
    Tbs
    sesame seeds
  • 1
    tsp
    olive oil
  • salt and cracked black pepper
  • vegetable oil, for frying
 

Method

30 min
 
Place the spinach in a processor and blitz until fine.

Add the chickpeas, garlic, spices, fresh coriander and breadcrumbs. Pulse once more. The chickpeas should be broken down but still have some texture.

Transfer to a bowl. Add the quinoa, sesame seeds and olive oil. Season with salt and black pepper. Mix to combine.

Roll into balls and chill for about 30 minutes to firm up.

Heat the vegetable oil until hot. (180º C or 350 Fahrenheit).

Cook 4-5 falafel at a time until golden. Drain well on paper towels.

Serve with avocado cream or pita breads and all the usual trimmings.

Reprinted with permission of Bibby's Kitchen@36

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.  
 

Read more on: quinoa  |  vegetarian  |  falafel  |  recipes  |  vegan
 

You might also Like

NEXT ON FOOD24X
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.