Baked Spinach Falafel with Tzatziki
Ever since I have been focusing on healthy eating, boyfriend has been suggesting that I have a go at a baked falafel. He’s an ex vegetarian, so an expert in the legume department. I have been ignoring his suggestion for weeks, but last weekend I finally had a crack at these, and they are FANTASTIC. They were really easy to make, too!
I’m making a batch last me for a week as work lunches, and so far they’re keeping really well.
- 3 cups cooked chickpeas
- 2 cups baby spinach, loosely packed
- 1 cup white onion, diced
- 2 cloves garlic
- 3 tbsp. fresh parsley, finely chopped
- 2 tbsp. olive oil
- 1 tbsp. lemon juice
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/4 tsp. paprika
- 1/4 tsp. black pepper
- 1/2 tsp. sea salt
- 1/2 cup rolled oats
- Preheat your oven to 180°C.
- Place all the ingredients except for the rolled oats into a food processor. Pulse the mixture until it is in between a chunky consistency and a paste (much like very coarse sand). Season the mixture with salt and pepper to taste. Warning here: you don’t want it to be too fine, resist the urge to over-wazz your mix.
- Fold the rolled oats into the mixture until it is evenly combined.
- Prep a baking tray with a layer of baking paper greased with a really fine coat of olive oil.
- Form 2 tbsp.-sized spheres onto the baking paper, a few centimetres apart. Pat them down so that they are about 2-3cm thick, so they bake more evenly.
- Bake for 15-20 minutes, then very carefully turn them over and bake for an additional 10-15 minutes. The top and bottom should have a little brown on them.
- Take them out of the oven and allow them to cool for 10 minutes before you serve them.
This one is very much to taste. I made two days worth to take to work. Fatten out the ingredients as required.
- Natural yoghurt
- Stick your yoghurt in a container
- Finely dice your garlic and cucumber ( i used about a clove of garlic and half a cucumber for half a cup of yoghurt) and stir through the yoghurt
- Let it sit in the fridge for at least half an hour before servin, to let the garlic flavours smoosh through the yoghurt
- Wholemeal wraps - whatever looks good at the supermarket
- Baby spinach
- Spanish onion
- Your falafel and tzatziki
- Whatever else in the way of salad ingredients you’ve got hanging around
- If you’re making your wraps the next day, stick the in the microwave for a minute to warm them up
- Lay our your wrap, assemble like a sandwich, salad first, then falafel, then top with tzatziki
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