I absolutely love falafel. Actually, I think I just like veggies in patty form...is that weird? I am obsessed with making veggie burgers, so these falafel were the perfect meal for me. These are so shockingly easy to make, and if you make enough they can last you all week. A great option on their own for dinner, or on top of salad for lunch. They are great to make as an appetizer for a dinner party! All you need is a high speed blender (I have a Vitamix) or a food processor. Seriously, they only take a few minutes to make. Pop them in the fridge or freezer in an air tight container. In the fridge they will last for 7 days, and will keep for 3 months in the freezer.
- 1 can cooked chickpeas
- 1 shallot
- 1-2 cloves garlic
- 1 cup spinach
- 2 tsp parsley (dried or fresh)
- 1/2 tsp cumin
- 1/4 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp salt
- 3 tbsp breadcrumbs
- Preheat the oven to 415F
- Place the chickpeas, shallot, garlic, spinach and spices/herbs in a food processor or high speed blender (I used my @vitamix). Pulse until combined and a paste has formed (don't blend it too much, you want some whole bits of chickpeas to remain)
- Add the ingredients to a large mixing bowl and stir in breadcrumbs (feel free to add more breadcrumbs if you like your falafel to be more dry).
- When forming the falafel, I used an ice cream scoop to get them to be relatively uniform in size. Scoop a golf ball-sized portion of the chickpea mixture and form into a ball. Place the ball onto a parchment-lined baking sheet and flatten to make a little patty.
- Bake at 415F for 30 minutes (flipping the falafel patties halfway), or until desired golden color is achieved.