January 15, 2014 | Serves 2-4
- 1 Can of Soaked Chickpeas, drained (about 240g when drained)
- 1 Large Handful of Spinach
- 1 Heaped Teaspoon of Tahini
- Juice of Half a Lemon
- Pinch of Coarse Salt
- 1 Teaspoon of Cumin
- Sesame seeds for coating
Falafel is something I regularly crave, it’s such a delicious blend of flavours and I’m always in the mood for it. Thanks to the protein packed chickpeas and the iron-filled spinach, it’s full of nutrients which make it the perfect lunch or dinner. I serve it with crunchy lettuce, creamy hummus and a squeeze of lemon.Start by draining the chickpeas and putting them in the food processor with the spinach. Blend until you have a chunky paste.
Add in the lemon juice, tahini, salt and cumin.
Use your hands to roll the mixture into balls and then roll them in sesame seeds to coat. I made quite big balls about the size of a golf ball. They’re also really good in mini bit sized.
Bake at 200’C for 20-25 minutes, tossing half way through.
Once they’re cooked serve them however you like. They’re great warm on top of a salad, or even as a dipper for your favorite sauces. I like to have mine in little lettuce wraps with red onion, sprouts, lemon juice and some hummus or yoghurt.