For the green falafel:
● 300g spinach
● Large handful of coriander
● Handful of parsley
● 1/2 white onion
● 3 cloves garlic
● 1 teaspoon cumin
● 1 teaspoon salt
● 1/4 teaspoon red pepper flakes
● Pinch of paprika
● 2 tablespoons lemon juice
● 2 tablespoons tahini
● 2 cups canned chickpeas, drained and rinsed
● 3-4 tablespoons flour
For the rest:
● Individual Pitas
● Fresh rocket
● Coconut or Soy yoghurt
● 1 jar of Bonsan Beetroot & Horseradish pate.
1. In a food processor, pulse the spinach, coriander, parsley, onion, garlic, cumin, salt, red pepper flakes, and paprika until finely diced. Do not form into a puree- the mixture should still have texture.
2. Add in the lemon juice, tahini, chickpeas, and flour. Pulse until the mixture reaches a consistency where it holds together when formed into a ball, but does not get too finely pureed.
3. Line a baking tray with parchment paper. Roll falafels into 2 inch balls, then place on the tray. Once finished, chill balls in fridge for 30 minutes to harden.
4. Add enough oil to cover the bottom of a frying pan and heat until it reaches a high heat.
5. Remove falafels from the fridge and fry 5-6 falafels at one time. Cook for 30 seconds on one side, then continue to cook, turning occasionally, until the entire falafel is a deep golden brown. Repeat with remaining falafels.
6. Spread the Beetroot & Horseradish pate thickly onto each pita. Top with a small handful of rocket, then 2-3 falafels, then finish with coconut yoghurt.