Spinach Falafels
SERVES 4-6 (makes about 60 falafels, so freeze half ahead of next time)
PREP TIME 40 mins (+2hrs or overnight chickpea soaking)
DIFFICULTY Medium
INGREDIENTS
1 small onion, finely chopped
4 garlic cloves, finely chopped
1 tablespoon olive oil
baby fist of oregano leaves
200 g (7 oz) green beans, trimmed 1 teaspoon sea salt
400 g (14 oz) tin crushed tomatoes rice bran oil, for shallow-frying
FALAFEL MIX*
1 ½ cups (300 g) dried chickpeas, soaked in water overnight (or min 2 hours)
½ cup (100 g) dried split fava beans, soaked with the chickpeas
1 bunch flat-leaf parsley, leaves picked
1 bunch mint, leaves picked
3 good handfuls of baby spinach
1 white onion, finely chopped (reserve about a quarter of this for the salad)
2 garlic cloves, roughly chopped
4 spring onions (scallions), green part only, roughly chopped
2 teaspoons ground coriander
1 tablespoon ground cumin
2 tablespoons sea salt, or to taste
SALAD
200 g (7 oz) cherry tomatoes, halved handful of flat-leaf parsley leaves reserved
¼ white onion from the falafel
3–4 dill pickles, roughly chopped
1 tablespoon sumac
sea salt and freshly ground black pepper
OPTIONAL INGREDIENTS
pita and store-bought dips
METHOD
Saute the onion and garlic in the oil over medium heat for 2 minutes, until softened.
Add the oregano, beans and salt and cook for another 3 minutes.
Tip in the tomatoes and cover, then reduce the heat and simmer for 20 minutes.
Meanwhile, make the falafels.
Drain the chickpeas and fava beans and tip into the bowl of a food processor.
Add the remaining ingredients and blitzuntil smooth.
Heat about 1 cm (1⁄2 inch) of the rice bran oil in a large frying pan over medium–high heat.
Scoop out tablespoons of the falafel mixture and add to the oil in batches. Shallow-fry for about 2 minutes each side until golden.
Remove with a slotted spoon or tongs and drain on paper towel while you cook the rest.
For the salad, toss all the ingredients together in a bowl.
Taste and check the seasoning.
Serve while the falafels are hot.
Encourage tearing of bread, swiping of dips, scooping of beans and spoonfuls of salad.