Spinach and Hummus Falafel

Makes: 25 Pieces

Preparation Time: 20 Mins

Cooking Time: 15 Mins

Method

1. In a food processor, blend hummus ingredients for 1 minute until smooth. Use a spatula to scrape sides of bowl a few times to ensure all ingredients are combined. Process until very smooth. Transfer hummus to a container. Set aside.




2. Add spinach in a large heatproof bowl, then fill with boiling water. Stand for 1 minute then drain liquid. Use a salad spinner to remove moisture completely. Alternatively, use both hands to squeeze the leaves in batches until very dry.




3. Place spinach, parsley, and coriander in the food processor and blitz on high speed until finely chopped. Remove the lid and add olive oil, 1 cup of hummus, and breadcrumbs. Pulse a few times to combine. The mixture should hold together when pressed between your fingers.




4. Scoop 1 tablespoon of the falafel mixture into your hands and roll into a ball. Transfer to a tray. Repeat until mixture is finished.




5. Fill a medium heavy-based pot with 6cm of vegetable oil. Place over medium heat. To test if the oil is ready, lower a wooden spoon into oil. If the oil is steadily bubbling around it, you are at frying temperature.




6. Use a slotted spoon to carefully lower 6 falafel balls at a time into the oil. Fry for 2 minutes or until golden and crispy. Transfer to paper towel to drain excess oil. Season with salt and repeat with remaining balls. Serve warm with the remaining hummus.





Recipe Notes

Alternatively, use a V-Zug Combi-Steam oven to cook the falafel. Use “Hot Air Steam” mode at 220°C for 20 minutes.




Recipe presented by Danielle Brito using KitchenAid Artisan Exact Slice Food Processor Pack & 

WOLF 60cm Contemporary Induction Cooktop