PARMESAN SPINACH BALLS
These delicious little appetizers are always a hit. Serve warm or at room temperature with a good quality mustard. These can be frozen unbaked and popped into the oven when unexpected guests pop in.
Provided by tish
Categories Appetizers and Snacks Cheese
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls.
- Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 19.1 g, Cholesterol 107.6 mg, Fat 15.6 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 8.2 g, Sodium 632.6 mg, Sugar 1.5 g
SPINACH BALLS
Yum Yum.
Provided by JEN VINYARD
Categories Appetizers and Snacks
Time 30m
Yield 11
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet.
- Bake in preheated oven for 20 minutes, or until heated through and browned.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 29.6 g, Cholesterol 76.5 mg, Fat 12.2 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 6.7 g, Sodium 731.6 mg, Sugar 3.4 g
SPINACH BALLS
"Either as an appetizer or side dish," promises Faye Buffenmeyer of Lebanon, Pennsylvania, "this is delicious!" And, since it can be made ahead, you might think about doubling the recipe and freezing some for unexpected guests.-Faye Buffenmeyer, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 20m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Shape into 1-in. balls; place on an ungreased baking sheet. Bake at 350° for 10 minutes or until very lightly browned. Balls can be made ahead and refrigerated overnight before baking.
Nutrition Facts :
SPINACH FALAFEL BALLS
A tasty finger food appetizer recipe. Great for holiday parties, and different than a traditional "spinach dip" or tradition "sausage ball" recipe.
Provided by Jamie Renee
Categories Lunch/Snacks
Time 30m
Yield 72 balls
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cook and drain spinach according to package directions.
- Mix in remaining ingredients.
- Make into bite sized balls.
- Bake on cookie sheet about 20 minutes until lightly browned.
- Can be then frozen and thawed out one hour before serving.
Nutrition Facts : Calories 29.5, Fat 2.6, SaturatedFat 1.5, Cholesterol 21.2, Sodium 39.4, Carbohydrate 0.7, Fiber 0.3, Sugar 0.2, Protein 1.1
SPINACH FALAFEL
Falafel is a deep-fried spiced chickpea "meatball." It's another one of those traditional street foods that you can't go a month without having. It's crisp on the outside, soft on the inside, and belongs in a pita (the latter is my passionate belief). Green tahini is simply tahini that's mixed with an insane amount of chopped parsley to give it that green hue and herby flavor. To continue with the green theme, I added spinach to the falafel for some added vitamin K. The children will never know it's in there. . . .
Provided by Danielle Oron
Categories Mains
Time 10h45m
Number Of Ingredients 17
Steps:
- In a colander, rinse the dried chickpeas and place them in a large stainless steel bowl or pot. Add enough water to cover by 2 inches (5 cm). Stir in 1/2 tablespoon of baking soda and leave them to soak for 8 to 10 hours or overnight.
- In a large food processor, pulse the spinach until coarsely chopped.
- Drain the chickpeas well then add to the food processor along with the cilantro, garlic, cumin, salt, flour, and baking powder. Pulse until all the mixture is finely chopped but not puréed into hummus, about 1 minute. Place the mixture in a bowl and refrigerate for 15 minutes.
- In a medium bowl, whisk the sesame paste, water, garlic, lemon juice, and salt together until smooth and runny. If you find that it is too thick, add a bit more water. Stir in the parsley, adjust seasoning to taste with salt and lemon juice. Alternately, you can whiz all the tahini ingredients together in a food processor.
- Using about 2 tablespoons of the falafel mixture for each one, form the falafel into thick patties about 2 inches (5 cm) in diameter.
- Set a large skillet over medium-high heat and pour in enough oil to reach a depth of 1/4-inch (6-mm). Once the oil reaches 325°F (160°C), carefully fry the falafel in batches of 4 or 5 until golden brown, 1 1/2 to 3 minutes per side. Move to a wire rack and season with salt.
- Serve the falafel piled on a plate or tucked inside pita bread with a generous amount of green tahini.
Nutrition Facts : ServingSize 1 portion, Calories 722 kcal, Carbohydrate 66 g, Protein 33 g, Fat 43 g, SaturatedFat 12 g, Sodium 1122 mg, Fiber 23 g, Sugar 8 g
BAKED FALAFEL BALLS
You will love these little falafel balls that are soft on the inside and crunchy on the outside...without frying in oil! Serve in a pita with your favorite cucumber sauce.
Provided by Geema
Categories Lunch/Snacks
Time 20h50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Bring water to a boil and remove from the heat.
- Mix in the bulgur.
- Cover well and allow the wheat to sit until all the water is absorbed -- about 20 minutes.
- Heat the olive oil in a small pan and saute the onion and garlic over medium heat until the onion is just transparent.
- Add red chili flakes, cumin, and coriander and saute for 1 more minute.
- Combine the chickpeas and bulgur in a food processor. Add the lemon juice, bread crumbs, cilantro, parsley and salt and process until just mixed, and has a pleasing texture.
- Set mixture aside for 15 minutes.
- Preheat oven to 400 degrees.
- Form falafel mixture into 2 inch balls and place on a lightly oiled sheet pan.
- Spray the balls with some olive oil.
- Bake for 25 to 30 minutes until golden, turning the pan once during baking.
- A.
Nutrition Facts : Calories 137.7, Fat 3.4, SaturatedFat 0.5, Sodium 222.4, Carbohydrate 23.1, Fiber 4, Sugar 1.3, Protein 4.6
SPINACH FALAFEL & HUMMUS BOWL
Make this easy vegan salad bowl, with homemade spinach falafels and hummus served alongside pitta and salad. It's packed with nutrients for a healthy supper
Provided by Liberty Mendez
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 16
Steps:
- Heat the oven to 190C/170C fan/gas 5. Line a baking sheet with non-stick parchment. Put all the falafel ingredients, except for the oil, in a food processor and season lightly. Pulse until you have a rough mix.
- Oil your hands lightly, then take tablespoons of the falafel mix, roll into around 16 balls and put on the baking sheet. Press each one down slightly with the palm of your hand. Brush using the 1 tbsp oil and bake for 20-25 mins until firm and golden, turning halfway through.
- While the falafel is cooking, make the hummus. Put all of the hummus ingredients into a food processor with 50ml of water and blitz until smooth and silky.
- Put the spinach, cucumber, red onion and falafel in different sections of each bowl, alongside some hummus, then drizzle with the extra olive oil. Grind over some black pepper. Serve with the pittas on the side and more lemon for squeezing over, if you like.
Nutrition Facts : Calories 379 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium
SPINACH & FETA FALAFEL BITES
These simple canapés can be made ahead of time and served up at your Christmas party
Provided by Good Food team
Categories Buffet, Canapes
Time 55m
Yield Makes 30
Number Of Ingredients 7
Steps:
- Pour a kettle of boiling water over baby spinach in a colander. When cool enough to handle, squeeze out any water - do this really well or your falafels will be too soft. Pulse in a food processor with drained chickpeas, feta, cumin and plain flour until just combined. Roll into tbsp-sized balls with wellfloured hands, then flatten into patties.
- Fry in batches in vegetable oil for 2-3 mins each side, then leave to cool. Place on a baking tray, cover with cling film and freeze. To serve, defrost in the fridge overnight and cook at 180C/160C fan/ gas 4 for 5-10 mins. Serve with tzatziki.
Nutrition Facts : Calories 49 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.16 milligram of sodium
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