Spinach Falafel Snack Bites Recipes

SPINACH FALAFEL SNACK BITES

Steps:

• Place chickpeas in bowl and cover with water by 2 to 3 inches. Soak at least 12 hours or overnight.
• Place spinach in glass bowl and microwave 4 minutes. Drain well, using paper towels to squeeze out as much liquid as possible.
• Drain and rinse chickpeas. Pat them dry and add to food processor along with spinach, onion, garlic, chickpea flour, salt, cumin, coriander, baking powder, salt and pepper. Pulse until mixture comes together to resemble coarse sand (if using small food processor, do this in two steps). Scrape into bowl, cover and refrigerate 45 minutes to 1 hour.
• Heat 1 to 2 inches oil in deep skillet over medium heat to 360°F.
• Scoop mixture into bite-sized portions, about 2 tablespoons, and form into balls, pressing to flatten slightly.
• Fry falafel bites in batches of 6 to 8 until deep golden brown, about 3 minutes each side. Remove to paper towel-lined plate.
• Serve spinach falafel snack bites warm with parsley, lemon wedges, and dressing on the side.

PAN-FRIED FALAFEL BITES

Steps:

• Place garbanzo beans, 1/4 cup olive oil, 1/4 cup panko bread crumbs, onion, egg, parsley, curry powder, garlic powder, lemon juice, and pepper into a food processor or blender. Puree until coarse, adding bread crumbs if needed as you don't want mixture too moist.
• Take 1 tablespoon of mixture, roll into a ball, and coat with panko bread crumbs. Place on a plate. Repeat with remaining mixture.
• Heat remaining olive oil (about 1 inch) in a deep skillet over medium heat. Pan-fry bites until crispy golden brown, 2 to 3 minutes per side, working in batches if necessary. Remove and drain on paper towels.

SPINACH FALAFEL

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.

SPINACH & FETA FALAFEL BITES

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.

SPINACH FALAFEL & HUMMUS BOWL

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.