Spinach Falafel Bites

posted on: May 10, 2020

SOURCE: DAILY MAIL

BY: JOE WICKS

This is the perfect on-the-go family snack, or you can make it into a meal with hummus mixed with chopped herbs, salad and pitta.

MAKES 8 FALAFELS

400g tin of chickpeas, drained, rinsed and patted dry

1 clove garlic, roughly chopped

zest of 1 lemon

100g baby spinach

small bunch of coriander

1 tbsp ground cumin

2 tbsp plain flour

1 tbsp olive oil

To serve

hummus, salad and pitta

• Place all the ingredients except the olive oil in a food processor and blitz until fairly smooth. Tip into a bowl and shape into eight small patties.
• Heat the olive oil in a nonstick frying pan over a medium heat and fry the falafels for about 3 minutes on each side until lightly browned.
• This will keep for up to two days covered in the fridge.