Vegans rejoice. Falafel is a great meatless choice that is hearty and filling with little effort. Pair this with a lemony chopped salad for dinner.
Yield: 4 servings
Time: 50 minutes
- 2 c. canola oil, for frying
- 2 cloves garlic
- 1 medium yellow onion, chopped
- 4 1/2 c. packed baby spinach, divided
- 2 15-ounce cans chickpeas, rinsed
- 2 tbsp. all-purpose flour
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- Kosher salt
- 6 oz. roughly torn baguette (about 4 cups)
- 2 pt. (4 cups) grape tomatoes, quartered
- 1/4 red onion, finely chopped
- 2 tbsp. fresh lemon juice
- 2 tbsp. olive oil
- Heat oven to 425°F. Attach a deep-fry thermometer to a small pot, add canola oil and heat to 350°F.
- In a food processor, pulse garlic, yellow onion and 1/2 cup spinach until very finely chopped. Add chickpeas, flour, cumin, coriander and 1/2 teaspoon salt and pulse to combine (chickpeas should be chopped but coarse). Form mixture into 2-Tbsp balls and fry in batches until golden brown, turning as necessary, 4 minutes. (Note: Oil must remain between 340°F and 360°F or balls will fall apart; adjust heat as needed.)
- In a food processor, pulse baguette to form coarse crumbs; transfer to baking sheet and toast until dry and crisp, 5 to 7 minutes. Meanwhile, in a medium bowl, combine tomatoes, red onion, lemon juice, olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper. Finely chop remaining 4 cups spinach and fold into salad. Top with crumbs and serve with falafel.
Source: Good Housekeeping