spinach falafel cutlets

Indeed a feast to the eyes; falafel fulfills everything you want for a meal or best to whomp up your weekend with family! It fits easily and comfortably both as a snack or even by itself as a meal. Delicious addition of vegetables and pickles on the side simply enhances the whole beauty and gives a healthy touch as well. Hence it makes falafel a must have in vegetarian menu. It  also provides sufficient protein portion.

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Unlike other fritters, the interesting fact I like about is its delicious dual texture. The consistent dark brown texture on the outside and the graceful green texture inside was quite intriguing to me. Honestly it took a while to get a good grip of processing the beans to frying some fantastic looking falafel cutlets. I would say, replacing parsley with spinach seems to be a great option. Two handful of fresh spinach is a big deal, indeed 🙂

Anyhow, now I’m quite good at preparing falafel at home. This post is purely intended to save the recipe and share the joy!  That being said, feel free to comment if you find anything less or more 😉

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Let me tell you, it won’t tolerate if you bend the rules – as I did in my earlier attempts – by adding more water to ease the stiffness and heedlessly adding flour to correct the discrepancies. Even though adding flour helps to some extent, the flaw reflects in the end result.

Instead, gently process the soaked chick peas batch by batch without adding water in the food processor and treat it nice and easy. If you wish you could switch spinach instead of parsley as I did. Hint of onion, ginger and green chilies, to spice it up a bit. As to give the shape, simply use your palm to give the beautiful falafel cut. It’s neither hard nor fun, but in the end it’s worth the effort. 

1 cup dried chick peas

2 handful of fresh spinach

1 small onion, sliced

2 green chillies, halved

1 tsp cumin powder

1 tsp ground pepper

1/2 tsp baking soda, optional

Salt to taste

Oil for frying

In a large bowl, rinse and soak 1 cup of chick peas. You need enough amount of water to completely submerge the chick peas. Also, remember to level up the water every few hours as the beans tend to increase in volume. Soak it up around 8 hours or so.

After a quick rinse, drain the water off. Transfer the beans in a food processor or mixer, adding along fresh spinach, onion slices, green chillies, ground pepper, cumin seeds and salt. Pulse it until the mixture blends well to a coarser texture yet sort of smooth overall. Add just a hint of water when necessary. Too much water would hinder the right forming of the fritters while frying. Adjust salt and spices according to your taste.

Shaping into small patties are simple. Using a spoon, scoop spoonful of mixture, gently roll and shape the mixture in your slightly grease wet palm. Deep fry the patties in oil until golden brown. It may look green in the beginning after you dropped the patties in the hot oil. Allow it to reach the right texture and in the process it get cooked through as well.

Drain them on a paper towel. Serve with lots of greens and pickled vegetables and sides. Enjoy!

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