|100 g||baby spinach — rinsed, drained and patted dry|
|400 g||chickpeas — tinned, drained and rinsed|
|1 cloves||garlic — cloves, minced|
|1 tsp||cumin — ground|
|1/2 tsp||coriander — ground|
|1 handful||fresh coriander|
|1/4 cup||breadcrumbs — fresh|
|1/3 cup||quinoa — cooked|
|1 Tbs||sesame seeds|
|1 tsp||fresh chillies — 573|
|salt and freshly ground black pepper|
|vegetable oil — for frying|
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.