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April 14, 2016 / Chris Blum

Spinach Falafel

  
Another winner from skinny taste!! This one is worth the effort and they are great reheated in a skillet for weekday lunches.

Ingredients:
1 c baby spinach
1/2 c scallions
1/3 c cilantro
1/2 c paraley
4 cloves galic
1/2 tbsp ground cumin
1 tsp ground coriander
1 – 15 oz can chickpeas, drained
1/2 c cooked quinoa
1 egg
1 tsp olive oil

In a food processor combine the first 7 ingredients and pulse to chop until smooth. Add chickpeas and pulse until coursly mashed. Add egg and quinoa and pulse 10 times or so until combined. Form into patties (I use a cookie scoop to keep them the same size) and chill for 30 minutes.

Heat a griddle or non stick skillet over medium-high heat and cook patties 4 – 5 minutes on each side until golden.

Serve with lettuce, hummus, tzatziki, pitas, etc.

Serves 4.

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