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Falafels with Kale & Spinach Pesto

Falafels with Kale & Spinach Pesto

By: Raquel Neofit

This is the best falafel recipe I have ever made. My Israeli neighbour taught me how to make them and now I am addicted.


Servings

50

Prep time

Cook time

Recipe


Ingredients

  • 800g chickpeas, rinsed & drained
  • ½-1 cup raw tahini paste
  • 1 bunch parsley
  • 1 bunch coriander
  • 1 onion, roughly chopped
  • 5-6 garlic cloves, peeled
  • 1 tbsp coriander
  • 2 tbsp cumin
  • 1 tbsp salt
  • 1 tsp bicarbonate soda
  • 100g kale
  • 200g baby spinach
  • 1 bunch basil
  • ¼ cup pine nuts
  • ¼ cup olive oil
  • Salt & pepper
  • A handful pistachios, chopped

Method


  • Blend all falafel ingredients until smooth.
  • Roll into balls — wet hands help here if you find the mixture is sticky.
  • Fry in very hot oil and dry on paper towel.
  • To make the pesto, add kale, spinach, basil, pine nuts and olive oil to a blender and blitz well. Season to taste with salt and pepper, spoon into a serving bowl and garnish with chopped pistachios.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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