The only thing better than a falafel… is a green falafel.
As in, a falafel loaded with spinach, cilantro, and parsley. Some bloggers would tell you about the added boost of vitamins and nutrients due to the greens. But I’m just going to tell you this: it makes your falafel a nice color.
I always thought of falafels as something you could only get in a restaurant. But this was my first falafel-making escapade, and it went remarkably well.
I just loved making everything from scratch. Each bite felt that much more satisfying. And bonus: they held up pretty well in the fridge.
The beet hummus used in this recipe comes from an older recipe of mine, and I cannot recommend it enough. You can make a full batch and have a bunch for later (I spread mine on sandwiches, use it as a dip for carrots, etc), or make a half batch and use it just for the sandwiches.
As for the bread, I recommend mini naan, which has a great doughiness. Though any sort of pita will work.
LOVE U GUYS HAPPY ALMOST WEEKEND.
- 2 cups spinach
- ½ cup cilantro
- ¼ cup parsley
- ½ white onion
- 3 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- dash paprika
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2 cups canned chickpeas, drained and rinsed
- 3-4 tablespoons flour
- individual pitas or naan
- plain yogurt
- ½ recipe Beet Hummus
- In a food processor, pulse the spinach, cilantro, parsley, onion, garlic, cumin, salt, red pepper flakes, and paprika until finely diced. Do not form into a puree- the mixture should still have texture.
- Add in the lemon juice, tahini, chickpeas, and flour. Pulse until the mixture reaches a consistency where it holds together when formed into a ball, but does not get too finely pureed.
- Line a cookie sheet with wax or parchment paper. Roll falafels into 2 inch balls, then place on cookie sheet. Once finished, chill balls in freezer for 30 minutes to harden.
- Pour oil into a large caste iron pan until it reaches a depth of 1 inch. Heat to roughly 350°F.
- Remove falafels from freezer and fry 5-6 falafels at one time. Cook for 30 seconds on one side, then continue to cook, turning occasionally, until the entire falafel is a deep golden brown. Repeat with remaining falafels.
- Spread 2-3 tablespoons of beet hummus onto each pita. Top with a small handful of arugula, then 2-3 falafels, then yogurt.