Sesame Encrusted Spinach & Almond Falafels

A tasty snack, for lunch just serve with a salad!

Servings: 20-24 Falafels

Total Time: 40 minutes

Ingredients:

3 cups canned chickpeas
3 cups baby spinach
1/2 a medium-sized brown onion, coarsely chopped
2 cloves garlic
2 teaspoons ground cumin
1/2 cup fresh parsley, finely chopped
2 tablespoons fresh coriander, finely chopped
2 tablespoons olive oil
2 tablespoons lemon juice
1 1/4 cups almond meal
3 tablespoons chickpea flour
A good pinch of sea salt
A pinch of ground black pepper
4 tablespoons white sesame seeds (used to coat the outside the falafels before cooking)

Method:

Place the chickpeas, spinach, onion, garlic, cumin, parsley, coriander, olive oil, lemon juice, sea salt, and pepper into a food processor and pulse until the mixture is a smooth and well combined.
Now place the mixture into a large mixing bowl and add the chickpea flour and almond meal. Combine all ingredients well. Your mixture should not be too moist and when you form the ball of the dough into a falafel it should not be too sticky. If it is too sticky, gradually add more flour, teaspoon by teaspoon, until you get a nice moist but not too gluey consistency.
To make the falafel, take walnut-sized lumps of the falafel dough and form them into balls. On a small plate, sprinkle generously with white sesame seeds and roll each falafel in the seeds before cooking.
In a large frying pan, heat 3 tablespoons of vegetable oil on medium to high heat and place six falafel at a time and fry until they are nicely golden brown and crisp on the outside. Drain on paper towels.