I have the best falafel recipe because it’s GREEN and I love serving it on a plater with grain-free pita for a delicious, well-rounded meal.
Fresh Spring Spinach is here and I’m thrilled, I love using it in so many ways and today I’m using it in a delicious falafel platter two ways… both in the falafel itself and in a spring salad. I’m also using a couple of recent recipes I’ve posted in this platter, cloud bread as the pita bread and sauerkraut – I was licking the plate clean, folks. This is a perfect veggie and protein packed lunch or dinner.
Now, I’ve tried many times and failed many times at making a good falafel that isn’t fried. It’s not as easy as it looks! BUT, patience is a virtue. I stuck with it and got this recipe out of it.
I’m super picky about the consistency, living in NYC there is so much awesome falafel out there, I feel the need to do it justice having eaten so much of it in my lifetime HAHA. So this was worth the wait AND I’ve got 2 ways of cooking it, either half seared and half baked, or all baked. Whatever your little heart desires. When I have the time and I just want to toss it in the oven, that’s the way I go, but if I want a little extra crispiness from the stove top, I go that route. Both ways are a great consistency, hold together and are nice and soft in the middle.
I found the pea protein makes for a super soft inside which I LOVE!
half-stove top, half-oven baked option oven only baked option
Have a super fancy and pretty meal!! XO
serves 4 (3 each)
- 3 cups fresh spinach
- 1 15oz. can chickpeas
- 2 garlic cloves
- 1 shallot
- 1/2 lemon
- 2 tbsp tahini
- 1 tbsp pea protein (can sub in more almond flour if needed)
- 2 tbsp almond flour
- 1/4 tsp paprika
- 1/4 tsp oregano
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- 1/8 tsp turmeric
- sea salt and black pepper to taste
- more tahini and paprika for topping
Grain-free Pita: Cloud Bread Slices (recipe here)
Spring Salad: 4 handfuls of mixed greens (baby spinach, baby kale) with sliced radishes, micro-greens, red wine vinegar & olive oil topped with hemp seeds. I also added in my homemade sauerkraut.
- Pre-heat the oven to 400f degrees.
- To a food processor, add chickpeas, spinach, garlic and shallots and chop until coarse (my processor is small so it took some patience!)
- Once the mixture is diced up small, add in the lemon juice from 1/2 a lemon and tahini, continue to pulse until well combined.
- Remove mixture from the food processor and add to a mixing bowl.
- Now add in the pea protein, almond flour and spices and continue to mix with a spoon until you have more of a dough mixture forming.
- You can cook these two ways:
- Stovetop & Oven (for crispier, browned exterior): Using a cast-iron skillet, lightly oil the surface with coconut oil and heat on medium-high. Scoop out falafel mixture using a large tablespoon and lightly press down with the back of the spoon. Cook for 5-6 minutes just until browned on the bottom and flip, now add your skillet to the oven to finish for 15-20 minutes.
- Oven Only (for easier clean-up): Bake for 35-40 minutes, flipping in between.
- While falafel is cooking in the oven, arrange plates with half of your salad, add 2 or 3 pieces of cloud bread on a quarter of the plate and get extra tahini and paprika ready!
- Once your falafel is all set, drop 3 of them on the plate and drizzle tahini, sprinkle paprika and CHOW down.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!