Name: Quinoa and spinach falafel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 14 servings
Cuisine: Contemporary
Ingredients: 100 g baby spinach rinsed, drained and patted dry; 400 g chickpeas tinned, drained and rinsed; 1 garlic cloves, minced; 1 tsp cumin ground; 1/2 tsp coriander ground; 1 fresh coriander; 1/4 cup breadcrumbs fresh; 1/3 cup quinoa cooked; 1 sesame seeds; salt and freshly ground black pepper; vegetable oil for frying

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Ingredients (11)

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

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Method:

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.

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