I’m always on the lookout for fresh summer flavours to liven up picnics, lunches or snacks with friends, there is nothing better than tasty Lebanese Falafels, stuffed full of healthy greens and oven baked. These are spinach and coriander but kale, chard, parsley, mint and other greens are great too.
Crispy on the outside and soft inside, only 5 main ingredients plus 4 spices and super quick to prepare. They’re free from gluten, grains, dairy, eggs, and soy, making them a great allergy-friendly food! They freeze well too so make a big batch…
Perhaps serve with my creamy lemon tahini dressing, some raw sauerkraut, pickled onions and more greens.
BAKED SPINACH FALAFELS
Serves 3-4 (20 pieces) You will need:
1 cup-dried chickpeas, soaked for 9-24 hours, not cooked.
1/2 small onion, roughly chopped
3 garlic cloves, grated or chopped
1 cup packed with spinach
1/2 cup packed coriander or parsley
1/2 tsp cumin, ground
1/2 tsp coriander, ground
1 tsp pink Himalayan salt
1/4 tsp black pepper
A little olive oil
Preheat oven to 190 C and grease a parchment paper-lined baking dish with a little oil
Add all the falafel ingredients to a food processor and pulse until they turn into a fine crumble
Scoop out 2 tablespoons of the mixture, form into a patty and place on the greased baking dish. Repeat with
all the mixture.
Bake for 25-30 minutes until golden. Turning them halfway through.
LEMON TAHINI DRESSING
Mix together in a small bowl:
4 tbsp Tahini
3/4 lemon, juiced
4 tbsp water
Sea salt and black pepper to taste