Friday, 8 June 2018

Broad Bean and Spinach Falafel

broad bean and spinach falafel

I adore falafel but because I eat them quite regularly, sometimes I like to switch up the recipe to keep things interesting. In this version, I've swapped the traditional chickpeas for broad beans and added spinach & parsley. They taste fresh & green- just like they look! The texture is soft, spongey and satisfying, making for the ideal lunch or dinner. I love serving these with minted coconut yoghurt which balances the slightly bitter "green" taste.

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory.

Makes 7-8
Enjoy hot or cold

Ingredients:
375g frozen baby broad beans
1 tbsp olive oil
80g spinach
3-4 sprigs parsley
2 tbsp gram (chickpea) flour
1 clove garlic
1 tsp ground cumin
Sea salt and black pepper

Method:
1) Place the broad beans in a saucepan of boiling water and boil for 3-4 minutes. Drain and set aside to cool.
2) Preheat oven to 200 degrees C and grease a baking tray with the olive oil.
3) Place the broad beans in a food processor along with the spinach, parsley, gram flour, garlic, cumin and salt & pepper. Whizz until smooth.
4) Shape into domed balls, approximately the size of golf balls and place on the baking tray. Bake for 30 minutes. Enjoy hot or cold.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 
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