Homemade green falafel filled with spinach and garden herbs, smothered between beet hummus, yogurt, and pita.

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.

🙂

Homemade green falafel filled with spinach and garden herbs, smothered between beet hummus, yogurt, and pita.

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.

Homemade green falafel filled with spinach and garden herbs, smothered between beet hummus, yogurt, and pita.

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.

Homemade green falafel filled with spinach and garden herbs, smothered between beet hummus, yogurt, and pita.Homemade green falafel filled with spinach and garden herbs, smothered between beet hummus, yogurt, and pita.

LOVE U GUYS HAPPY ALMOST WEEKEND.

Green Falafel Sandwich with Beet Hummus
 
Author:
Serves: 18-20 falafels
Ingredients
for the green falafel
  • 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
for the rest
  • individual pitas or naan
  • arugula
  • plain yogurt
  • ½ recipe Beet Hummus
Instructions
prepare the falafel
  1. 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.
  2. 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.
  3. 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.
cook the falafel
  1. Pour oil into a large caste iron pan until it reaches a depth of 1 inch. Heat to roughly 350°F.
  2. 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.
make the sandwiches
  1. Spread 2-3 tablespoons of beet hummus onto each pita. Top with a small handful of arugula, then 2-3 falafels, then yogurt.

 

8 comments

Reply

These sammies are so gorgeous and full of color! 🙂

Reply

loving how the green plays so nicely with the beet hummus purple! Gorgeous! Take care.

Sarah | Broma Bakery
Reply

Thank you Stacey!

Reply

yassss this looks delish and so colourful!!!! love it!

Sarah | Broma Bakery
Reply

Thank you Georgie!

Reply

YES double the chickpeas! I am now certain I don’t want to eat falafel any other way than vibrant green.

Sarah | Broma Bakery
Reply

Right?! So much fun!

Reply

Could I bake the falafels instead of frying them?

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