spinach falafel with vegan tzatziki (vegan, paleo, grain-free, gluten-free, dairy-free, egg-free, soy-free)

I’m so sad that long, lazy summer days have passed, yet I’m inexplicably happy to be back to normal life.

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I miss days of kitchen experiments and hours of recipe developing, photographing, and testing (I think we can all infer what the latter entails..), but I’m enjoying learning new things, meeting new people, and experiencing new experiences. Granted, I’m not thrilled about the mounds of homework nor the sentence ‘welcome to high school, this is where your grades start counting!’, but hearing colloquialisms being thrown around in the hallways and the world being back to ‘normal’ is definitely something I take for granted far too much.

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This past week was my first week back at school for over 18 months. For the first time, I felt well enough to go to school, to enjoy it, and I cannot express how happy that makes me. I used to take the simple act of being able to go to school for granted; I know that there are so many of the 7 billion people in the world who don’t have the privilege of education, and it hit me this week that I am so lucky to be one of the ones who do. I am so lucky to attend a top international school, to have lived all over the world, to have food on my plate at every meal. I am so lucky.

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Satisfyingly course, this falafel recipe was the result of many a crumbly, gummy, and simply horrible falafel failures.  A crispy, crunchy outside encases a vibrantly spiced filling of earthy chickpeas, fresh baby spinach, and a streak of the Middle East. Eaten hot with a drizzle of tzatziki lying on a bed of hummus, it’s probably one of the best falafels I have ever eaten. Creamy, cooling and garlicky, the tzatziki brings me back to making it alongside a short Qatari man, laughter lines engraved in the nooks and crannies of his face, telling me to ‘squish! squish!’ the cucumber. These are my favourite types of recipes – ones that aren’t just great, but better than the originals.

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Don’t forget to serve with a healthy dose of ‘call the doctor, I falafel!’

I had to.

spinach falafel with vegan tzatziki

by Alessandra Peters

Prep Time: 30 minutes

Cook Time: 10 minutes

Ingredients (serves 4)

    For the Falafel

    • 4 cups baby spinach, washed
    • 1 can chickpeas, rinsed
    • 2 cloves garlic, chopped
    • 2 tbsp tahini
    • 2 tbsp lemon juice
    • 1 tsp cumin
    • 1/2 tsp sea salt
    • 2 tbsp potato starch
    • 5 tablespoons olive oil, for cooking

    For the Tzatziki

    • 1 can full-fat coconut milk, chilled for at least 24 hours
    • 3 tbs lemon juice
    • half an English cucumber, diced
    • a handful each of dill and parsley

    Instructions

    For the Falafel

    1. In a food processor, combine spinach, chickpeas, garlic, tahini, lemon juice, cumin, and salt & pepper until well combined.

    2. Add in the potato starch, then blitz again until well combined.

    3. Using a small ice cream scoop, scoop out balls of the mixture on to a baking tray and put in the fridge for ten minutes.

    4. Pour the olive oil in to a large frying pan and set the heat to medium. Let it heat up, and when the ten minutes have passed, gently flatten the falafel balls with your hand before sliding them in to the hot oil. Watch out!

    5. Cook, four at a time, until golden brown, 1-2 minutes. Flip and cook for another minute or so or until golden.

    6. Serve hot with tzatziki and hummus if desired! Enjoy!

    For the Tzatziki

    1. Take the can out of the fridge, open it using a can opener, and scoop out the solid white cream from the top. Set aside the clear coconut water to use later (I love mine in smoothies!).

    2. In a bowl, combine the coconut cream, lemon juice, and a good pinch each of sea salt and freshly ground black pepper.

    3. In a separate bowl, squash the cucumber with your hands. Keep squashing it until it has released liquid, about 20 seconds, and is quite mushy.

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