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Spinach & feta falafel bites

These simple canapés can be made ahead of time and served up at your Christmas party

  • Prep: 30 mins
    Cook: 25 mins
  • Makes 30
  • Easy
  • Makes 30
  • Easy
  • Calories 49
  • Carbohydrates 4
  • Saturated Fat 1
  • Sugar 0
  • Protein 2
  • Fat 3
  • Fibre 1
  • Salt 0.16

Nutrition per serving

  • Calories 49
  • Carbohydrates 4
  • Saturated Fat 1
  • Sugar 0
  • Protein 2
  • Fat 3
  • Fibre 1
  • Salt 0.16

Ingredients

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

Tip

Freezing
These canapés can be frozen for up to 3 months. If you're short on baking trays, then once the canapés are frozen solid, transfer them to freezer bags. Make sure they are well wrapped or sealed to preserve them properly. Label everything clearly to remind yourself what you've frozen.

Method

  1. Pour a kettle of boiling water over baby spinach in a colander. When cool enough to handle, squeeze out any water – do this really well or your falafels will be too soft. Pulse in a food processor with drained chickpeas, feta, cumin and plain flour until just combined. Roll into tbsp-sized balls with wellfloured hands, then flatten into patties.

  2. Fry in batches in vegetable oil for 2-3 mins each side, then leave to cool. Place on a baking tray, cover with cling film and freeze. To serve, defrost in the fridge overnight and cook at 180C/160C fan/ gas 4 for 5-10 mins. Serve with tzatziki.

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