• 100g frozen spinach, defrosted
• 1 15-ounce can chickpeas (rinsed and drained)
• 3 large cloves garlic (chopped)
• 1 1/2 Tbsp tahini
• 1 1/2 Tbsp fresh lemon juice
• 1/2 tsp cumin
• 1 tsp paprika
• 1 pinch each sea salt and black pepper
• 3-4 Tbsp flour
• ~2 Tbsp avocado or olive oil (for cooking)
1. Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine
2. Once well incorporated, transfer to a mixing bowl and stir in flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp
3. Taste and adjust seasonings as needed. I added more salt, pepper, and lemon juice, and a touch more tahini.
4. Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
5. Add 4 falafel (or however many will fit very comfortably) to the pan at a time.
6. Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
7. Flip a couple more times until all the sides are golden brown.
8. Serve immediately with hummus and paprika or inside a pita with garlic sauce or hummus.
9. Will store in the fridge, layered with parchment paper in an airtight container for 4-5 days. Freeze up to 1 month.