Daily Vegan Lunch for 15 December, 2013: Spinach Falafel

vegan spinach falafel IMG_3828Shown with roasted fingerling potatoes that look like sausages and taste like what you’d expect: mini baked potatoes.

FALAFEL INGREDIENTS:

1 fifteen ounce can chickpeas (about 1.5 cups) rinsed and drained
1 cup frozen spinach, thawed
2 cloves garlic, roughly chopped
1 teaspoon salt or to taste
1 tablespoon fresh lemon juice
2 tablespoons tahini
4 tablespoons plus one tablespoon any type of flour, I used chickpea flour
1 teaspoon cumin
Oil for frying

CREAMY TAHINI SAUCE INGREDIENTS:
1 clove garlic, chopped
1 tablespoon vegan cream cheese (I used homemade cashew cream cheese recipe from 5 September)
1 tablespoon tahini
1/3 cup water
Salt to taste

DIRECTIONS:

Make the falafel.  In a blender or food processor, combine chickpeas, spinach, garlic, 2 tablespoons tahini, cumin, lemon juice, and salt.  Process until it is almost but not quite a paste.

Transfer chickpea mixture into a bowl and add 4 tablespoons of flour, stirring in completely.  Put remaining tablespoon of flour in the middle of a plate or small cutting board.

Heat about 1 inch of oil in a pan that IS NOT NON-STICK to the smoking point.  I prefer to use a small cast iron pan for this.

Put flour on your hands from the plate and use your flowered hands to roll several meatball sized blobs of chickpea-spinach mixture.  The mixture will be a bit sticky.  Flatten each ball a little to make a flatter shape.  Drop them (carefully) into the hot oil and fry for 2-3 minutes each side or until browned.  Turn them over in the oil once.  Makes about a dozen falafels depending on ball size.

To make the sauce, combine veggie cream cheese, garlic, and tahini in a small bowl, mash together.  Add water a little at a time, stirring in as you go until it is the right thickness for you.  Add salt to taste.

Serve the falafels in oven-warmed pita bread with some shredded or chopped cucumber and tahini sauce.