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Spinach felafel in tomato sauce recipe
Spinach felafel in tomato sauce recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and tasty vegetarian spinach and lentil felafels with savory tomato sauce, ready in 30 minutes!
Ingredients:
  • 400g frozen spinach, thawed
  • 2 x 400g can lentils, rinsed, drained
  • 60g raw cashews, plus extra, chopped, to serve
  • 2 garlic cloves, plus extra 1 clove, crushed
  • 5.00 gm ground cumin
  • 5.00 gm smoked paprika
  • 75g (1/4 cup) tahini
  • 250.00 ml fresh coriander leaves
  • 20.00 gm rice flour
  • 700g btl Mutti Tomato Passata
  • Steamed broccolini, to serve
Instructions:
  • 1. Gently squeeze excess liquid from the spinach and pat dry with paper towel. 2. Place lentils and cashews in a food processor and pulse until coarsely chopped. 3. Add in spinach, garlic, cumin, paprika, tahini, and half of the coriander. Season with salt and pepper. 4. Process mixture until just combined. 5. Shape mixture into walnut-sized balls. 6. Roll the balls in rice flour to coat evenly.
  • In a medium non-stick frying pan over medium-high heat, fry the falafel in batches for 2-3 minutes until they are lightly golden on the outside. Drain on a paper towel-lined plate.
  • Start by pouring the passata into the pan and then adding the extra garlic. Bring it to a boil, then reduce the heat and simmer for 2-3 minutes until the sauce thickens. Season the sauce, then add the falafel and cook for 2 minutes until warmed through. Finally, divide the falafel and sauce among serving bowls, and serve with broccolini. Top with remaining coriander and extra cashews for a delicious finish.

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