Super spinach falafel bowls
Super spinach falafel bowls are coming to my rescue this week. It has been a week post vacation and while winter is in full swing I haven’t gotten the hang of the cold just yet. Neither has my son, and he is not a happy camper when the flu bug has gotten a hold of him. This ever so nourishing bowl was absolutely delish and I have fallen in love with these super easy falafels.
They are doughy yet light and airy thanks to the almond flour. The spinach doesn’t only add a color boost but a nutritional boost that is ever so necessary right now. Like I have said in my previous post, France is in strike and boy, do they know how to strike. I have been house hidden for the past week, and I just want things to go back to normal just like my health thank you very much!
So spoiler alert, black Friday is a no go, so I have to sit at home all day Friday on my own, while my son is going to school. Crazy right, these strikes are pretty horrendous just for that very fact. I am all for solidarity, but taking a shopping day away from a very necessary mom is just sad. Here I am complaining with the golden spoon in my mouth.
Haha, lol, just kidding. I don’t even really know what it’s all about, but I am kind of sad I am missing all the shopping fun. Me and a whole lot of people. I reckon this weekend is going to be even worse so I am staying away from all main roads and public roundabouts. Lucky me, I have a stash of these in the freezer and a whole lot of veg for the roasting.
Recipe
Serves
Difficulty
Super spinach falafel bowls
Ingredients
- 260g canned chickpeas drained
- 1/2 cup oats
- 1/2 cup almond flour
- 1 cup baby spinach
- 1/3 cup red onion sauteed
- 1 1/2 tbsp nutritional yeast
- 1 tbsp honey
- salt and pepper
- 1/4- 1/3 cup almond milk
Method
- Preheat oven to 175 degrees Celcius.
- Drain the chickpeas, but leave a little bit of the fluid behind.
- Add the spinach, onion and then add half of the oats and almond flour, blend until smooth and then add the rest of the ingredients, except the almond milk.
- If the consistency is good enough, then don’t add the milk (depending on what kind of blender you are using).
- I used a Nutri bullet hence the almond milk, shape into balls by using two tablespoons or an ice cream scoop.
- Place scoops on to a parchment paper lined try and bake for 15-20 minutes until brown.
- Leave to cool before using for the salad, these falafels freeze really well too.
Notes:
- I served these falafels with some mini sumac & honey roasted carrots, pomegranate seeds and salted almonds.
- I love the leave out a few chickpeas and add them to the dough after the blending, they give a little texture in every bite.
- You can sub the spinach for kale.
You’ll also love these sweet potato falafels and these quick baked falafels.
Hope you’ll give this recipe a try! I surely love them already**
M*
