Spinach falafel


For 2 people:

120 g of spinach

450 g canned chickpeas / jar (large can / jar)

1½ tablespoon tahini

2 cloves garlic

1½ tablespoons lemon juice

¼ teaspoons cumin

salt and pepper, to taste

3-4 oatmeal (ground oatmeal)

side dish (pie bread, hummus, fresh vegetables)


Put the spinach, chickpeas, garlic, tahini, lemon juice, cumin, salt and pepper in a multipractice and mix until you get a trap-like mass. Transfer the mass to a larger bowl and mix spoon by spoonful of oatmeal. Try the mass and, if necessary, add the missing ones (salt, onion powder). Place the mass in the refrigerator for at least 30 minutes.

Preheat the oven to 190 ° C. Take the dough out of the fridge and place the baking paper on the baking tray. With one to two tablespoons of the mass, form falafles into the shape of balls, place them on a baking tray and flatten with the palm of your hand. Bake them in the oven for about 30-45 minutes. In between, turn them 1x. Once baked, serve them warm with pita bread or hummus. They last a few days in the fridge and a month or two in the cupboard.

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