Spinach Falafels & Tabbouleh
- Spinach Falafels
- 1 can (450 g) Chickpeas
- rinsed and drained
- 1/3 dl Coriander
- 1/3 dl Parsley
- ¼ + ¼ cup Oats
- 1 Onion diced
- 4 cloves Garlic
- 1 tbsp Tahini
- ½ tbsp Lemon Juice
- 1 tsp Cumin
- Salt & Pepper
- 2 tbsp Sesame Seeds
- 2.5 dl frozen Emborg Whole Leaf Spinach
- 2 dl Carrots shredded
- 70 g Bulgur (or 150 g Emborg Cauliflower Rice)
- 1.5 dl Lemon Juice
- 2 tbsp Dry Mint or 1/4 dl Fresh Mint finely chopped
- 4 Tomatoes finely diced
- 5 Green Onions sliced
- 3 bunches Flat-leaf Parsley finely chopped
- 1.2 dl Olive Oil
- 1 1/2 tsp Salt
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!
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 ¼ cup 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!
In a large bowl, combine thoroughly washed bulgur (or thawed and drained Emborg Cauliflower Rice for a healthier version) with dry or fresh 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.