This spinach falafel bites recipe is the perfect on-the-go family snack, or you can make it into a meal with hummus mixed with chopped herbs, salad and pitta.
MAKES 8 FALAFELS
400g tin of chickpeas, drained, rinsed and patted dry
1 clove garlic, roughly chopped
zest of 1 lemon
100g baby spinach
small bunch of coriander
1 tbsp ground cumin
2 tbsp plain flour
1 tbsp olive oil
hummus, salad and pitta
1. Place all the ingredients except the olive oil in a food processor and blitz until fairly smooth. Tip into a bowl and shape into eight small patties.
2. Heat the olive oil in a nonstick frying pan over a medium heat and fry the falafels for about 3 minutes on each side until lightly browned.
3. This will keep for up to two days covered in the fridge.
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