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Nutrition: per serving

  • kcal49
  • fat3g
  • saturates1g
  • carbs4g
  • sugars0g
  • fibre1g
  • protein2g
  • salt0.16g
    low
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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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Comments, questions and tips (12)

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Overall rating

A star rating of 4.2 out of 5.19 ratings

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sljames

question

Is there anything I could use instead of feta to make this vegan? Or is it possible to leave out the cheese all together? thank you.

juliethelen51

Your question was a long time ago, but I made these last night with violife feta style cheese, which is obviously not the same as real feta as it completely melted on cooking forming more of a sauce over the sweet potatoes, but was delicious actually!

aureliecjohnson

A star rating of 5 out of 5.

I did exactly as instructed in the recipe, but I added a good pinch of sea salt and a few leaves of coriander. Also I used 200g of frozen spinach. The falafels turned out perfectly and were delicious!

fran_ad

A star rating of 2 out of 5.

Made them for a pre-Christmas meal with friends last year and I have to say they lacked flavour. Also they tasted very "doughy", they were ok with the dip, but I haven't made them since. I think if I made them again I would add a lot more herbs and spices to liven them up a bit. There is another…

adelaidefreville

A star rating of 5 out of 5.

I've served them at a family gathering. Sounds strange for us, french peaple, but everything went down ! Delicious and very easy. Freezes beautifully. everyone loved it, from the grand parents to the kids.

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