Try these delicious Spinach Falafels and Tabbouleh. A healthy variation of traditional and savoury falafels and tabbouleh – now packed with nutritious spinach. Try something new this evening. Your whole family will absolutely love it! Click here for full recipe.

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Ingredients
Instructions

Spinach Falafels and Tabbouleh

Lunch
Dinner
Ramadan
Middle Eastern
Family Favourites
Healthy
Plant-based

A healthy variation of traditional and savoury falafels and tabbouleh – now packed with nutritious spinach. Try something new this evening. Your whole family will absolutely love it!

5 hr

6 persons

Ingredients

Add to shopping list

Instructions

Spinach Falafels

  • Preheat the oven to 180°C and line a baking tray with parchment paper.

  • Thaw Emborg Whole Leaf Spinach and squeeze all moisture out.

  • Place all ingredients, except for carrots, sesame seeds and half of the oats into a blender and combine until you get a smooth mixture.

  • Place the mixture in a bowl and add remaining ingredients. Mix everything together and form small balls (if still too sticky, add more oats).

  • Place the falafels on the tray and sprinkle with additional sesame seeds.

  • Bake in oven for 30–40 minutes. Flip them halfway through.

  • Serve with Tabbouleh salad and your favourite dips and enjoy!

Tabbouleh

  • In a large bowl, combine thoroughly washed bulgur (or thawed and drained Emborg Cauliflower Rice for a healthier version) with mint.

  • Pour over the lemon juice, and mix together.

  • Add finely chopped tomatoes as a layer over the bulgur. Do not mix it.

  • Layer chopped green onions on top of the tomatoes. Do not mix it.

  • Top with a layer of chopped parsley. Do not mix it.

  • Cover the bowl and refrigerate for 1–8 hours – the longer the better.

  • Take the bowl out, add salt and a good amount of olive oil. Now, mix everything well together.

  • Cover and refrigerate for about 1 hour until you are ready to serve with your delicious Spinach Falafels.

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emborg
5 hr
6 persons

Spinach Falafels and Tabbouleh

A healthy variation of traditional and savoury falafels and tabbouleh – now packed with nutritious spinach. Try something new this evening. Your whole family will absolutely love it!
Spinach Falafels and Tabbouleh - Emborg


6 persons

Ingredients

Add to shopping list

Instructions

Spinach Falafels

  • 1. Preheat the oven to 180°C and line a baking tray with parchment paper.

  • 2. Thaw Emborg Whole Leaf Spinach and squeeze all moisture out.

  • 3. Place all ingredients, except for carrots, sesame seeds and half of the oats into a blender and combine until you get a smooth mixture.

  • 4. Place the mixture in a bowl and add remaining ingredients. Mix everything together and form small balls (if still too sticky, add more oats).

  • 5. Place the falafels on the tray and sprinkle with additional sesame seeds.

  • 6. Bake in oven for 30–40 minutes. Flip them halfway through.

  • 7. Serve with Tabbouleh salad and your favourite dips and enjoy!

Tabbouleh

  • 1. In a large bowl, combine thoroughly washed bulgur (or thawed and drained Emborg Cauliflower Rice for a healthier version) with mint.

  • 2. Pour over the lemon juice, and mix together.

  • 3. Add finely chopped tomatoes as a layer over the bulgur. Do not mix it.

  • 4. Layer chopped green onions on top of the tomatoes. Do not mix it.

  • 5. Top with a layer of chopped parsley. Do not mix it.

  • 6. Cover the bowl and refrigerate for 1–8 hours – the longer the better.

  • 7. Take the bowl out, add salt and a good amount of olive oil. Now, mix everything well together.

  • 8. Cover and refrigerate for about 1 hour until you are ready to serve with your delicious Spinach Falafels.