Spinach Falafel Balls Recipes

Steps:

• Preheat oven to 350 degrees.
• Cook and drain spinach according to package directions.
• Mix in remaining ingredients.
• Make into bite sized balls.
• Bake on cookie sheet about 20 minutes until lightly browned.
• Can be then frozen and thawed out one hour before serving.

Steps:

• Bring water to a boil and remove from the heat.
• Mix in the bulgur.
• Cover well and allow the wheat to sit until all the water is absorbed -- about 20 minutes.
• Heat the olive oil in a small pan and saute the onion and garlic over medium heat until the onion is just transparent.
• Add red chili flakes, cumin, and coriander and saute for 1 more minute.
• Combine the chickpeas and bulgur in a food processor. Add the lemon juice, bread crumbs, cilantro, parsley and salt and process until just mixed, and has a pleasing texture.
• Set mixture aside for 15 minutes.
• Preheat oven to 400 degrees.
• Form falafel mixture into 2 inch balls and place on a lightly oiled sheet pan.
• Spray the balls with some olive oil.
• Bake for 25 to 30 minutes until golden, turning the pan once during baking.
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Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet.
• Bake in preheated oven for 20 minutes, or until heated through and browned.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Line a baking sheet with non-stick parchment. Put all the falafel ingredients, except for the oil, in a food processor and season lightly. Pulse until you have a rough mix.
• Oil your hands lightly, then take tablespoons of the falafel mix, roll into around 16 balls and put on the baking sheet. Press each one down slightly with the palm of your hand. Brush using the 1 tbsp oil and bake for 20-25 mins until firm and golden, turning halfway through.
• While the falafel is cooking, make the hummus. Put all of the hummus ingredients into a food processor with 50ml of water and blitz until smooth and silky.
• Put the spinach, cucumber, red onion and falafel in different sections of each bowl, alongside some hummus, then drizzle with the extra olive oil. Grind over some black pepper. Serve with the pittas on the side and more lemon for squeezing over, if you like.