On Friday, I mentioned that I was making baked spinach falafel, and a few people asked for the recipe, so I'm going to give it to you! Baking the falafel makes it healthier than frying it, and it's still really yummy. I think next time I'll do it in bigger balls/patties so that it's softer inside.
• 100g baby spinach
• 400g can of chickpeas, drained
• 2 cloves garlic, crushed/finely chopped
• 2tsp cumin
• 1tsp coriander
• 100g plain flour
• half tsp baking powder
• herb of your choice (I used parsley)
• salt & pepper
• Pour a kettle of boiling water over spinach in a colander to wilt it.
• When it's cooled, squeeze out as much moisture as you can.
• Preheat oven to 180ºC.
• Chop garlic and spinach finely, or chuck it in a food processor.
• Mash up chickpeas (I found the end of a rolling pin worked brilliantly!) or chuck that in the food processor too.
• Add all the other ingredients to your taste, and mix to a dough.
• Roll into balls or patties, and place on a lightly oiled baking tray.
• Bake for 15mins, turn over, and bake for another 10mins, or until golden brown.
They're great served with a load of other meze dishes. Charli and I had ours in pitta bread with salads, tzatziki, humous and sweet chilli sauce. YUM!