Spinach Falafel Patties (Tools needed: Food Processor)
- 8 cups fresh spinach or kale (no stems!) (if frozen thaw first and pat out liquid)
- 8 cloves garlic
- 2 cans of chickpeas rinsed and drained
- 3 Tbsp tahini paste
- Juice from 1 lemon
- 1 tsp cumin
- 1 tsp sea salt
- ½-1 cup oat flour (or all-purpose flour if not gluten-free)
- 2-4 olive oil (for cooking)
- ⅔ cup Tehini Paste
- Lemon Juice
- 2/4 cup Water
- 8 medium pitas
- Cucumber and Tomato salad (Israeli salad)
- Sliced Red onion
- Pickled Cabbage or Cabbage Salad
- Add spinach and garlic to a food processor and pulse to chop into small bits. Then add chickpeas, tahini, lemon juice, cumin, and salt and pulse to combine. The mixture shouldn’t be puréed, just combined.
- Once incorporated, stir, with a spoon directly in the food processor ½ cup oat flour. Add oat flour another 1 Tbsp at a time until the mixture is thick enough to handle — adding roughly 2-4 Tbsp.
- Taste and adjust seasonings as desired. I added a touch more salt, cumin, and lemon juice. Scoop out heaping 2-Tbsp portions of falafel dough and use your hands to form them into approximately 1/2-inch thick patties. Recipe makes 19 falafel.
- Heat a large skillet over medium-high heat. Once hot, add 2 Tbsp oil. Swirl to coat pan. Add 4 falafel (or however many will fit comfortably) to the pan at a time.
- Cook until browned on the bottom, checking at the 2-minute mark to ensure they’re not over-browning. If they are, slightly reduce heat. Flip once they’re a deep golden brown — about 3-4 minutes. Cook until the other side is golden brown as well.
- For Tahini: Pour all Tahini ingredients into a medium-size jar. Shake it up! If too thick add a bit more water. If too thin add a bit more tahini paste.
- To assemble, lay half a pita flat, spread with hummus, fill with 2-3 falafel and greens.
* Store leftover falafel covered in the refrigerator for up to 4-5 days and reheat in a 350 degree F (176 C) oven. See freezing instructions in step 4.