Quinoa and spinach falafel with avocado cream

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Quinoa and spinach falafel with avocado cream

Quinoa and spinach falafel with avocado cream

Prep time: 
Cook time: 
Total time: 
Serves: 4

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Quinoa and spinach falafel with avocado cream

  • 100g baby spinach, rinsed, drained and patted dry
  • 400g tin chickpeas, rinsed and drained
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • a handful fresh coriander
  • 1/4 cup fresh breadcrumbs
  • 1/3 cup cooked quinoa
  • 1 tablespoon sesame seeds
  • 1 teaspoon olive oil
  • salt and cracked black pepper
  • vegetable oil, for frying
  1. Place the spinach in a processor and blitz until fine.
  2. Add the chickpeas, garlic, spices, fresh coriander and breadcrumbs. Pulse once more. The chickpeas should be broken down but still have some texture.
  3. Transfer to a bowl. Add the quinoa, sesame seeds and olive oil. Season with salt and black pepper. Mix to combine.
  4. Roll into balls and chill for about 30 minutes to firm up.
  5. Heat the vegetable oil until hot. (180º C or 350 Fahrenheit)
  6. Cook 4-5 falafel at a time until golden. Drain well on paper towels.
  7. Serve with avocado cream or pita breads and all the usual trimmings.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.