Spinach and Feta Falafel
submitted by Danielle Hunter
Makes approx 30 falafel balls. Recipe was adapted from a British baby led weaning recipe, all non metric measurements are appoximate.
For best results use metric measurements.
200g (7oz) baby spinach 400 g can drained chickpeas, saving liquid. 100 g (3.5 oz) feta 1 tsp cumin 100 g (3/4 cup) all purpose flour
Wilt spinach (or thaw if frozen). Drain out as much water as possible. Mix spinach, chickpeas, feta, cumin and flour in food processor. Add drained liquid from chickpeas if too thick. With lightly oiled hands, roll teaspoon sized balls and place on cookie sheet. Bake at 425 degrees for 40 minutes (or until browned), flipping falafel after 20 minutes.
Serve with tzatziki for dipping if you choose!
Here is a link for a great tzatziki sauce! http://?www.kalynskitchen.com/2007/?07/?worlds-best-tzatziki-sauce-?recipe-greek.html
If you have a favorite recipe you'd like to share with our readers, please submit it here or email us at submissions@themotherhoodcollective.org.
The Motherhood Collective is on Facebook. Like us, then comment on our giveaway post for a chance to win a family photo shoot from Adam Barnes Photography. Our contest ends when we hit 500 Likes!