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Spinach & feta falafel bites

Spinach & feta falafel bites

A star rating of 4.1 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 30

These simple canapés can be made ahead of time and served up at your Christmas party

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal49
fat3g
saturates1g
carbs4g
sugars0g
fibre1g
protein2g
low insalt0.16g
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Ingredients

  • 200g baby spinach
  • 400g can drained chickpeas
  • 100g feta cheese
  • 2 tsp cumin
  • 100g plain flour
  • vegetable oil , for frying
  • tzatziki , to serve

Method

  • STEP 1

    Pour a kettle of boiling water over baby spinach in a colander. When cool enough to handle, squeeze out any water – do this really well or your falafels will be too soft. Pulse in a food processor with drained chickpeas, feta, cumin and plain flour until just combined. Roll into tbsp-sized balls with wellfloured hands, then flatten into patties.

  • STEP 2

    Fry in batches in vegetable oil for 2-3 mins each side, then leave to cool. Place on a baking tray, cover with cling film and freeze. To serve, defrost in the fridge overnight and cook at 180C/160C fan/ gas 4 for 5-10 mins. Serve with tzatziki.

RECIPE TIPS

FREEZING

These canapés can be frozen for up to 3 months.

If you're short on baking trays, then once the canapés are frozen solid, transfer them to freezer bags.

Make sure they are well wrapped or sealed to preserve them properly.

Label everything clearly to remind yourself what you've frozen.

Recipe from Good Food magazine, November 2010

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A star rating of 4.1 out of 5.18 ratings
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