You guys have no idea how much I love falafel. It's a sick, sick addiction that I try and fail to break every few months. And whenever I have a falafel relapse I try out new recipes.
I feel like this is one of my greatest achievements to date as it combines my first love (falafel) with my second and third loves (mushrooms and spinach). Which when I think of it is slightly weird because I'm sure that wine should be higher up the list than falafel, mushrooms or spinach.. But apparently not. Anyway, wine falafel sounds horrendous so it's probably for the best.
Ingredients (makes 14 falafels)
- 1/2 cup finely chopped spinach
125g button (or other) mushrooms
2 spring onions, sliced into rounds
2 finely chopped chillis
1 tsp ground cumin
Handful finely chopped parsley
1 clove garlic
400g tin of chickpeas
1 tbsp vegetable oil
1/4 tsp sesame oil
zest of 1/2 lemon
salt and pepper to taste
Method
- Heat 1 tbsp oil in a large pan, then fry the onion, garlic, spring onion and mushrooms over a low heat for 5 mins until softened.
- Tip into a large mixing bowl with the chickpeas, spinach and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down.
- Stir in the parsley and chillis with seasoning to taste.
- Add the egg, then squish the mixture together with your hands.
- Mould the mix into 14 balls and place on grease proof paper on a baking tray.
- Cook at 180 degrees for 10-15 minutes or until golden.
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