Green Falafel Bowl

I don’t know about you but when you’re having falafel you gotta have either hummus or tahini in the mix! Serve these falafels in a bowl of salad, stuff them into a pitta or roll them up in my flatbreads.

A nice crunchy slaw is epic on the side too like my Sesame Beetroot & Carrot Slaw or my Grated Carrot, Courgette & Pumpkin Slaw.

Serves 3, 3 falafel each.

  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 150g frozen peas, defrosted
  • 100g spinach
  • 2 tsp ground cumin, coriander or garam masala
  • 4 tbsp plain flour
  • oil
  1. Preheat the oven to 200°C/180°C fan/400°F.
  2. Place the chickpeas, onion, garlic, peas and spinach in a blender or food processor and blitz until a smooth paste forms.
  3. Stir or blitz through the cumin and flour until well combined.
  4. With damp hands, pat one tablespoonfuls of the mix into falafel shapes (the mix will be quite wet) and place onto a baking tray. Repeat with the remaining mixture.
  5. Spread some oil over the top of each falafel before baking in the oven for 20 minutes or until beginning to turn golden on top and firm through.
  6. Allow to cool a little before serving as you like.
Pea & Spinach Falafels; Sinead Delahunty; Delalicious
Happy cooking,
Sinéad
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