Falafels are one of my favourite savoury snacks to prep on the weekend for the week ahead’s lunches. They’re packed with tasty feta and spinach and are a great addition to salads, pitta bread or on their own with some carrot sticks and houmous. This recipe makes 12 small falafels which are around 70 calories each with 7g carbs, 2-3g of fat and 4g of protein.
- 100g spinach
- 1 can of drained chickpeas
- 1 small onion
- 60g flour (I used gluten free rice flour in these but you can use standard plain flour)
- 50-100g of feta cheese (You can use as much or as little as you like)
- Seasoning: cumin, black pepper, salt, paprika, coriander and chilli flakes are what I usually use
Start by pre-heating your grill and wilting your spinach. Prepare the spinach either by pouring boiling water on it in a colander or wilt down in a frying pan with a spray of olive oil or 1cal spray. You will then have to squeeze all of the water out of it by scrunching it into a ball. You won’t get it all out but try and get as much as you can so that your falafels aren’t too wet. Chop your onion finely and add to a food processor with your spinach, drained chickpeas, feta, flour and spices. Blitz until it forms a thick paste and then mush it all together! Form small patties, I like to make about 12 out of this mixture and place under the grill for 7-10 minutes or until as crispy as you like. Flip over and do the same thing until they’re nice and crispy on both sides. Leave to cool and then store in an air-tight container. They’ll stay crispy for a few days but they’re best eaten within 3 days.