Name: Spinach & Feta Falafel Bites Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 200g baby spinach; 400g can drained chickpeas; 100g feta cheese; 2 tsp cumin; 100g plain flour; Vegetable oil, for frying; Tzatziki, to serve

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Introduction

These Spinach & Feta Falafel Bites are a fresh twist on traditional falafel, combining tender spinach with tangy feta cheese for a flavorful snack or appetizer. Crispy on the outside and soft inside, they pair perfectly with cool tzatziki for dipping.

The image shows a white oval plate filled with small, round falafel balls that have a textured, crispy brown surface with visible herbs. On one end of the plate, there is a tall white cup filled with a creamy white sauce topped with a green mint leaf. Around the plate, there are three short clear glasses containing a thick orange sauce, each glass having a smooth surface with one showing a garnish of a small green leaf on top of the sauce. The plate and drinks sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g baby spinach
400g can drained chickpeas
100g feta cheese
2 tsp cumin
100g plain flour
Vegetable oil, for frying
Tzatziki, to serve

Instructions

Step 1: Pour a kettle of boiling water over the baby spinach in a colander. When cool enough to handle, squeeze out any excess water thoroughly to prevent the falafel from becoming too soft.
Step 2: In a food processor, pulse the drained chickpeas, spinach, feta, cumin, and plain flour until just combined, being careful not to over-process.
Step 3: Using well-floured hands, roll the mixture into tablespoon-sized balls, then flatten them gently into small patties.
Step 4: Heat vegetable oil in a frying pan and fry the patties in batches for 2-3 minutes on each side until golden and crisp. Remove and let them cool slightly.
Step 5: Place the cooled falafel bites on a baking tray, cover with cling film, and freeze if not serving immediately.
Step 6: To serve from frozen, defrost in the fridge overnight and cook in a preheated oven at 180°C (160°C fan) gas mark 4 for 5-10 minutes. Serve warm with tzatziki.

Tips & Variations

Make sure to squeeze out as much water from the spinach as possible to help the falafel hold together well.
For a gluten-free version, substitute plain flour with chickpea flour or a gluten-free blend.
Add fresh herbs like parsley or coriander for extra flavor.

Storage

These falafel bites can be frozen for up to 3 months. Once frozen solid, transfer them to freezer bags or airtight containers to save space. Label to keep track. To reheat, thaw in the fridge overnight and warm in the oven at 180°C/160°C fan/gas 4 for 5-10 minutes until heated through and crisp.

How to Serve

The image shows a white oval plate filled with about ten round falafel balls, which are brown with visible green herb specks and a rough texture. Next to the falafel is a small white cup filled with a white, creamy sauce garnished with a fresh mint leaf. Around the plate, there are small clear glasses filled with an orange-red liquid, topped with a green herb leaf. The setting is on a white marbled surface with white napkins decorated with red and blue stripes partly visible under the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these falafel bites instead of frying?

Yes, you can bake them at 200°C (180°C fan) for 15-20 minutes, turning halfway through, but frying will give you a crispier texture.

Can I use frozen spinach instead of fresh?

It’s best to use fresh baby spinach for the right texture. If using frozen, thaw and squeeze out excess water thoroughly before using.