Vegan recipe for Quinoa and Spinach Falafels – serve with the sides of your choice
100g baby spinach, rinsed, drained and patted dry
400g tin chickpeas, rinsed and drained
1 garlic clove, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
a handful fresh coriander
¼ cup fresh breadcrumbs
⅓ cup cooked quinoa
1 tablespoon sesame seeds
1 teaspoon olive oil
salt and cracked black pepper
vegetable oil, for frying
Place the spinach in a processor and blitz until fine.
Add the chickpeas, garlic, spices, fresh coriander and breadcrumbs. Pulse once more. The chickpeas should be broken down but still have some texture.
Transfer to a bowl. Add the quinoa, sesame seeds and olive oil. Season with salt and black pepper. Mix to combine.
Roll into balls and chill for about 30 minutes to firm up.
Heat the vegetable oil until hot. (180º C or 350 Fahrenheit)
Cook 4-5 falafel at a time until golden. Drain well on paper towels.
Serve with avocado cream or pita breads and all the usual trimmings.