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Spinach falafel with flatbreads

5 from 1 vote
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Prep Time 20 mins
Cook Time 25 mins
resting time 1 hr
Total Time 45 mins
Course Main Course
Servings 4 people

Ingredients
  

Spinach falafel

  • 2 cups spinach
  • 1/2 cup parsley
  • 3 cloves garlic, minced
  • 1 can chickpeas
  • 3 tbsp lemon juice
  • 2 tsp cumin, ground
  • 2 tsp coriander, ground
  • 1/4 tsp chilli powder, ground
  • 1 tbsp chia seeds
  • 1 tsp sea salt
  • 1/2 cup gluten free flour
  • 2 tbsp sunflower or veg oil

Flatbreads

  • 500 grams strong white flour
  • 2 tsp sea salt
  • 7 grams fast action yeast
  • 3 tbsp olive oil
  • 300 ml water

Instructions
 

Flatbreads

  • Mix flour, yeast, salt and oil in a large bowl and enough water to make a soft, kneadable dough. Knead well for 10 minutes or use a dough hook attachment on a mixer. Put in a lightly oiled bowl to rise for 1hr until doubled in size.
  • Divide dough into 8 pieces. Roll to flatten slightly. Leave on a lightly floured baking tray to prove for 5 mins. Heat in a large skillet over a medium-high heat until bubbles appear, flip and repeat on the other side. It should take about 5 minutes in total.

Spinach falafel

  • Add spinach, parsley and garlic cloves to a food processor and pulse until chopped. Add in all remaining ingredients apart from the gluten free flour and pulse until the mixture starts to come together. Don't blend too long, as you need to be able to have a mixture that can form into a dough.
  • Gradually add in gluten free flour, 2 tbsp at a time until the mixture is thick enough to form patties. Add a tbsp of flour more at a time if it's still to soft. Set aside in the fridge to chill for ten minutes.
  • Heat up a large skillet with 2 tbsp oil over a medium-high heat. Form falafel, I like to use a heaped tbsp measurement per falafel. Fry for 3-4 minutes each side, turning when golden.