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
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.