Spinach Curry Falafels
Ingredients
- 1 cup uncooked chickpeas (garbanzo beans), soaked 12-24 hours, drained, rinsed & patted dry
- 1 cup chopped fresh cilantro (1 bunch)
- 1 cup chopped fresh spinach
- ½ cup chopped onion or shallot, roughly chopped (1 small onion)
- 3 garlic cloves, roughly chopped
- 2 teaspoons fresh lemon juice (about ½ of a lemon)
- 1 ½ Tablespoons curry powder
- ½ – 1 teaspoon pink Himalayan or sea salt
- ⅛ – ¼ teaspoon cayenne pepper
- ¼ teaspoon baking powder
- 2 scoops Organixx Clean Sourced Collagens powder (or 2 TBSP almond/cassava/gf flour)
- 2-3 Tablespoons olive or avocado oil
Instructions
- Soak dried chickpeas overnight (12-24 hours, until softened) *If in a hurry, you can place chickpeas in a pot, cover with water 2 inches above chickpeas, and bring to a boil. Boil for a minute, remove from heat, and let sit for an hour. Drain and rinse.
- Preheat oven to 400 F, brush baking sheet with olive oil (or spray with avocado oil or line with parchment paper).
- In a large food processor, place the soaked chickpeas, cilantro, spinach, shallot, garlic, lemon, curry, salt, cayenne, baking powder and collagens. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed. Do not overprocess the mixture or the falafel will be too loose. Process the mixture just until it holds together when squeezed into balls. If mixture is not sticking together, either try processing the mixture just a bit more or simply refrigerate for about an hour.
- Use a 2-Tablespoon scoop and your hands to form the mixture into 20 – 23 balls
- Grease baking sheet with 1 TBSP of olive oil. Place the balls on the baking sheet. Brush with remaining olive oil and bake for 25-30 minutes, flipping halfway through baking until falafels are golden brown and crisp on the outside.
- Alt Cooking Method: If you’d prefer to pan fry, heat 2 TBSP of oil in a skillet over med-high heat. Gently place the falafel in the pan and cook each side for about 2-3 minutes or until golden, then transfer to a plate lined with paper towel.
- Serve in a pita pocket, over a salad, or on their own. Drizzle with tahini sauce, yogurt cucumber sauce, or a simple nut butter sauce by adding a little bit of sesame seed oil to your nut butter.
Notes
Serves 4. Per Serving (based on using olive oil):
Calories: 284 |
Total Fat: 10 g |
Total Carbohydrate: 29 g |
Dietary Fiber: 9 g |
Protein: 17 g
Ingredient Highlights
Cayenne pepper is a good source of beta carotene and antioxidants that support the immune system. The key compound in cayenne called capsaicin is also cardioprotective, anti-inflammatory, helps prevent kidney stones and speed up metabolism and has beneficial effects on the GI system.
Chickpeas are a good plant-based source of protein and fiber. They are packed with nutrients including iron, vitamins B6 and K, magnesium, folate, phosphorus, zinc, copper, manganese, choline, and selenium.
Cilantro helps cleanse the body of toxic metals such as mercury, arsenic, and lead. It also possesses antibacterial and anticancer properties.
Garlic is a member of the allium family (which also includes onion, scallion, shallot, leek, and chives) and is clinically shown to support the immune system.
Enzymes in fresh lemon juice accelerate the digestive process. Even though lemon juice is acidic, it actually has an alkalizing effect on the body.
Pure olive oil is high in nutrients including vitamins D, E, K, and A as well as omega-3 fatty acids. For the highest quality, look for organic extra virgin olive oil in dark glass bottles or tins that have an expiry date.
Onions are nutrient-dense, meaning they’re low in calories but high in vitamins and minerals such as vitamins C, B, and potassium. The flavanoids are concentrated in the outer layers, so try to remove as few layers as possible when peeling.
With the Organixx Clean Sourced Collagens in this recipe, you not only get 5 different types of collagen, but also camu camu, acerola cherry, horsetail extract (silica), and zinc gluconate to ensure your body can actually USE the collagen you’re taking.
One of many nutrient-dense leafy greens, spinach can improve digestion, flush bodily toxins, and promote skin health.
This recipe is super delicious! My family keeps asking me to make more of them. Plus, it's a nice way to add in more veggies and plant protein to your diet. Have fun in the kitchen!
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