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Spinach & ricotta felafels
Spinach & ricotta felafels
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Prep Time:
12 minutes
Cook Time:
10 minutes
Total Time:
22 minutes
Ingredients:
  • 1 300g can chickpeas (Edgell brand), rinsed, drained
  • 1 250g pkt frozen chopped spinach, thawed, squeezed firmly to remove excess liquid
  • 150g fresh ricotta
  • 1 bunch mint, leaves picked
  • 2 small garlic cloves, chopped
  • 2.50 gm ground cumin
  • Plain flour, for coating
  • 500mls (2 cups) canola oil or vegetable oil, for deep-frying
  • 6 pieces lavash bread
  • 250g (1 punnet) cherry tomatoes, halved
  • 90g (1/3 cup) Greek-style natural yoghurt, whisked until smooth
Instructions:
  • Combine drained chickpeas, spinach, ricotta, half of the mint, garlic, and cumin in a food processor. Pulse until mixture is smooth and chickpeas are finely chopped. Season with salt and pepper to taste.
  • Transfer mixture to a clean surface and mold into a 25cm long log. Slice log into 18 equal pieces. Shape each piece into a ball, lightly flatten. Coat felafels with flour by rolling in it. Shake off excess flour.
  • In a medium saucepan over medium-high heat, fry 1/3 of the falafels, turning occasionally, until golden brown and cooked through, about 2 minutes. Transfer to a paper towel with a slotted spoon and repeat with the remaining falafels.
  • Shape each piece of bread into a cone and wrap a napkin around to secure. Fill each cone with falafels, tomatoes, and remaining mint. Top with yogurt, then sprinkle with pepper.

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