Green Falafel with Herbs and Spinach
Green falafel are made with loads of fresh herbs and tender baby spinach, giving the homemade falafel a gorgeous green hue.
Servings: 12 falafel
Calories: 74kcal
Cost: $10
Ingredients
- 1 cup dried garbanzo beans
- 1 cup fresh baby spinach
- ½ cup fresh mint leaves
- ½ cup fresh parsley leaves
- ½ medium sized yellow onion roughly chopped
- 2 garlic cloves roughly chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- Pinch of cayenne optional, for heat
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Kosher salt + more for garnish
- 3 tablespoons flour all-purpose or gluten free
- Canola or vegetable oil for frying
For Serving
- Hummus homemade or store bought
- Toasted pine nuts
- Fresh mint leaves for garnish
- Pinch of cayenne
- Olive oil for garnish
Instructions
- Add the dried chickpeas to a large bowl and completely cover with cool water. Allow beans to sit overnight or for at least 8 hours and doubled in size.
- Once done, drain the chickpeas and add them to a food processor and pulse a few times until texture looks crumbly, and there are no large pieces left. Then transfer the processed beans to a large bowl.
- In the same food processor, add the fresh herbs, fresh spinach, onion, garlic and spices. Pulse everything together until it almost looks like a paste and there are no large pieces of onion or herbs.
- Add the herb mixture to the beans along with the flour, baking soda and baking powder and use a large spatula to mix everything very well. Set aside and place the mixture in the refrigerator while the oil heats up.
- Heat a large skillet with vegetable oil and bring oil up to about 375 degrees Fahrenheit. This is a good time to use an infrared thermometer or you can test to see if the oil is hot by dropping a small piece of batter. If it sizzles, it's ready.
- Use a large tablespoon and form batter into balls, about 2 tablespoons worth and use your palms to form the mixture into a ball, without compacting too much.
- Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don't overcrowd the pan. Fry on the first side until you can see it browning around the sides, about 4-5 minutes. Then flip over and fry the other side.
- Transfer the falafel to a wire rack that is fitted on top of baking sheet and sprinkle with salt while the falafel are still hot. Continue frying the falafel in batches.
- To serve, place falafel on top of hummus and sprinkle toasted pine nuts, a pinch of cayenne and drizzle of olive oil. Garnish with fresh mint leaves.
Notes
- 1 cup of dried beans yields about double or 2 cups of beans after soaking.
- If making the falafel mixture ahead of time, don't add the flour, baking soda or baking powder until right before frying.
- Make falafel ahead of time and freeze. Fry, chill and place falafel in a resealable plastic bag in the freezer for up to 1 month.
Nutrition
Calories: 74kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 248mg | Potassium: 215mg | Fiber: 3g | Sugar: 2g | Vitamin A: 539IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg