These little falafel patties get their green color from a healthy dose of spinach.
They also have other healthy plant foods beyond chickpeas, like hemp seeds that provide an extra protein and healthy fat boost.
The ingredients all get thrown together in a food processor or blender and cook up in minutes! The recipe makes 9-10 patties, so I love to prep these at the beginning of the week for an easy salad addition. They go perfectly in a kale salad with this spicy cashew dressing!
makes 9-10 small patties
- 1 can of chickpeas
- 4 cups baby spinach
- 1/4 cup hemp seeds
- 3 tbsp buckwheat flour
- 1 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- Juice of 1 lemon
- 2-3 tbsp avocado oil
- Blend all ingredients in food processor or high speed blender until everything is well combined.
- Heat up a non stick skillet over medium heat. Depending on how many falafels you can fit in your pan, add 2-3 tbsp oil to the pan.
- Spoon out the falafel mixture, and form patties with hands. Flatten out so that they are about 1/4 inch thick.
- Add falafel to hot oil, and cook until golden brown (about 4 minutes). Flip and do the same thing for the other side. Allow to set for a couple minutes before serving.