Ingredients
Units
Scale
For the Dipping Sauce:
- 1 cup of vanilla yogurt
- Dash of fresh ground nutmeg
- 1 tsp. of fresh ground black pepper
- Zest and juice of 1 small lemon
- 1 tablespoon of honey
For the Falafel:
- 12 oz. bag of frozen spinach - thawed and squeezed of excess water
- 4 oz. of feta
- 6 garlic cloves - crushed
- 1 tbs. olive oil
- 2 - 15.5 oz. cans of chickpeas - drained
- 3 eggs
- 1/2 cup of oats
- 1/2 tsp. salt
- Gratings of fresh nutmeg
- Dash of cinnamon
- 1 cup of Panko bread crumbs
- 1 tsp. of fresh ground black pepper or more
- Vegetable oil for frying
Instructions
For the Dipping Sauce:
- Combine all of the ingredients for the dipping sauce in a small bowl and mix.
- Refrigerate until ready to use.
For the Falafel:
- Be sure the spinach is squeezed to release excess water.
- Place the spinach in a large bowl along with the oats, eggs, Panko, chickpeas and seasonings.
- Heat a small cast iron frying pan with the olive oil and add the crushed garlic. Let the garlic get a slight golden. Let cool and then add to the chickpea mixture.
- Using a potato masher, mash the mixture.
- Let the mixture sit for 5 – 10 minutes before forming into desired sized balls.
- Heat a large cast iron frying pan with about ¼ inch of cooking oil.
- Form the mixture into desired sized balls and carefully place the balls into the heated oil.
- When one side is a beautiful golden color, turn over and finish on the other sides.
- Prepare a platter with paper towels to place the cooked balls to drain any excess oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 648
- Sugar: 12.6 g
- Sodium: 1478.7 mg
- Fat: 23.9 g
- Saturated Fat: 10.2 g
- Carbohydrates: 81.4 g
- Protein: 29.1 g
- Cholesterol: 213.1 mg
