This is such a great recipe to master for warm weather mezze platters! Gabriel and I just plated all the pots in our courtyard and celebrated over a bowl of these green jewels & our Mediterranean Save-A-Farm meatball flatbread meal kit. Learn more about our Save-A-Farm program here. The trick to making flavorful falafel is to season more than you think is necessary, the chickpeas really absorb flavor.
What you need:
- Half a bunch of spinach, de-stemmed
- 1, 14oz can chickpeas, or 1 cup dry soaked overnight & drained
- ½ an onion, diced
- 1-2 spring garlic stalks, diced (or 4 garlic cloves)
- Zest of 1 lemon
- 3 Tablespoons Chickpea (for GF) or All Purpose Flour
- 2 ½ salt
- 1 teaspoon baking powder
- Spices of your choice:
- 1 teaspoon curry spice blend
- ½ teaspoon cardamom
- Dash of black pepper
Heat oven to 400 F
In a food processor, pulse the chickpeas until they have a texture similar to almond flour. Transfer to a bowl. Pulse the onion, garlic, and spinach in the food processor until finely chopped. Transfer to the bowl and mix in the remaining ingredients.
Form the falafel with your hands by making golf ball sized balls and then flattening them into small patties. You will make about a dozen with this recipe. (I prefer smaller patties, more opportunity for crunch.) Pour a generous glugg of oil on a baking sheet and place the patties on the sheet. Bake for 12 minutes, then flip and bake for another 10-12 minutes. They are done when they are crispy & golden.
Serve warm or cold with a yogurt dipping sauce and hummus, surrounded by other yummies!