Vegan, Gluten Free
Elevated falafel
30 mins
Intermediate
12 Servings
Our broad bean and spinach baked falafel is a lighter, greener, healthier and simple-to-cook alternative to the commonly seen deep fried chickpea based meze dish. And it’s also a great way to get kids to eat more beans and have better food choices.
Brilliant Bases Used In This Recipe
Asian Paste
About This Recipe
Our broad bean and spinach baked falafel is a lighter, greener, healthier and simple-to-cook alternative to the commonly seen deep fried chickpea based meze dish. And it’s also a great way to get kids to eat more beans.
Some of the highlights from a nutritional sense are broad beans, our star of the month (May 2022), high in plant protein and fibre, low in fat and packed with antioxidants. We’ve combined them with spinach for iron levels and B vitamins, a heap of healthy herbs: coriander, parsley and dill, plus tahini paste, which is a paste from sesame seeds.
We’re also using our Asian Paste Brilliant Base in this dish to enhance the nutrition even further. The falafel are also rolled in gram flour and sesame seeds, the addition of which gives you a complete source of protein in this fabulous vegan dish.
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Ingredients
100g/4oz peeled and de-podded broad beans
100g/4oz blanched and squeezed dry baby leaf spinach
100g/4oz gram (chickpea) flour
50g/1.8oz tahini paste
5tsp fresh crushed garlic cloves
3tsp fresh coriander leaf and stalks
5tsp of our BB Asian Paste*
1tsp ground cumin
1tsp fresh red chillies (or 1tsp ground cayenne pepper)
Salt and pepper to taste
Additional gram flour and white sesame seeds to dust and roll
*If you have no Asian Paste use:
1tsp ground cumin
1tsp ground coriander
1tsp fine chopped spring onions
2tsp honey
Nutrition Per Serving
Calories
68
Fats
3G
Carbs
8G
Protein
3G
Method
Pre-heat the oven to 200C/400F (fan) or 220C/430F (convection)
If your beans are fresh, blanche them for 2-3 mins in rapid boiling salt water, then refresh in ice cold water, drain and dry. If using frozen, proceed as normal
Take off any of the bitter opaque skins that surround each bean
In a food processor, blend broad beans, spinach, tahini paste, garlic, Asian Paste (or substitute ingredients) cumin and chillies
Remove and place in a separate bowl and work in the gram flour and other seasonings to form a deep green dough that doesn’t stick to your hands too much (add a touch more gram flour if too sticky)
You should have 420g/15oz of the dough. Weigh these out into 12 x 35g/1.25oz balls
Place these into the bowl with the additional gram flour and sesame seeds to coat thoroughly
Lightly oil a baking sheet and press each ball down gently to form a slightly flattened ‘cake’
Spray with olive oil and place in the fridge to relax for around 15 mins
Bake in the oven for around 20 mins until thoroughly cooked and steaming hot
