Bite-sized falafels made with spinach are served with pita breads, assorted veggies and sour cream.

SPINACH FALAFEL

Ingredients

1 medium bunch spinach leaves, blanched
1 cup chickpeas, soaked for 6-8 hours and drained
2-3 garlic cloves
Crushed black peppercorns to taste
1 tsp roasted coriander powder
1 tsp cumin powder
2 tbsps tahini
Salt to taste
1 medium onion, sliced
Oil for deep frying
To serve
Pita breads as required
Mixed lettuce leaves
½ cup sour cream
Pickled gherkin slices as required
Pickled jalapeno slices as required
Pickled beetroot strips as required
Pickled cucumber strips as required
Pickled carrot strips as required

Method

1. Coarsely process chickpeas, garlic, spinach, crushed black peppercorns, roasted coriander powder, cumin powder, tahini, salt and onion in a food processor.
2. Take small portions of the mixture and shape each portion into a falafel. (If you want, you can also a falafel maker/mould to shape)
3. Heat sufficient oil in a kadai.
4. Gently slide in a few falafels into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
5. Arrange the spinach falafels on a serving plate. Place it on a platter and serve along with pita breads, lettuce leaves, sour cream, pickled gherkins, pickled jalapenos, pickled beetroot, pickled cucumber and pickled carrot strips.

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