I’m pretty particular about how I like my falafel. And if you’re a true falafel lover, then I’m sure you are too! My first falafel rule of thumb is: it’s got to be GREEN!
Green falafel means it’s got a lot of herbs mixed in, which make them incredibly moist. If they’re too beige, they almost certainly have flour added, which makes them especially dry. The worst thing about dry falafel is that it gets stuck in your throat and you’re almost choking on the cardboard bits. YUCK.
That’s the other thing about falafel – it’s got to be fried. Baked falafel just isn’t the same! It’s the same thing with donuts. If you’re gonna have a donut, then have a donut. Just don’t bake it and squeeze the life out of the crispy fried donut dream.
And I’m not just saying it. I know because I put this recipe to the test – baked vs. fried. Sure the baked falafel patties were edible. A bit crispy, even. But they didn’t stand a chance near the uber crispy fried ones – with a moist and fluffy center and the crunchiest crust you’ve ever had.
You’re probably wondering where I came up with the idea of making spinach falafel. Well, I’ll tell you. My husband and I are both seriously averse to cilantro. It’s good that we’re on the same page about it, because otherwise we’d be having a fight every time I make Pad Thai. But there’s another issue too. My husband doesn’t like parsley either. And I do. So when it comes to dishes like falafel (especially green falafel), what’s a girl to do? Especially a girl with a cardinal rule of green falafel. She adds spinach (and sneaks in a little parsley!)…just don’t tell the hubby ;)
Spinach Falafel Burger
1 lb dried chickpeas (garbanzo beans)
1 1/2 cups baby spinach (lightly packed)
1/2 cup parsley
3 cloves garlic
1 lg onion, chopped
2 1/2 tsp coriander
2 1/2 tsp cumin
2-3 tsp kosher salt, or, to taste
1/2 tsp baking soda
1 tsp fresh squeezed lemon juice
light olive oil or canola oil, for frying
sliced cucumbers and tomatoes, for serving
hummus and/or tehina, for serving
burger buns, for serving
Method:
Soak the chickpeas in water (they should be covered by 3-4 inches) overnight, or for at least 12 hours. Rinse and drain well. Working in batches (I do half at a time), add chickpeas, spinach, parsley, garlic and onion to a food processor and pulse until the mixture is very finely minced, but not pureed (it should have a bit of texture). Scrape down the sides of the bowl as you are working so that the mixture is evenly chopped. Place the processed bean mixture in a bowl and add the coriander, cumin, salt, baking soda and lemon juice. Refrigerate for 30 minutes (don’t worry if the mixture seems wet/loose, it will stiffen up a bit in the fridge).
Fry a small patty in hot oil and taste to check seasoning. Adjust, if needed. If the mixture still seems too loose and appears to be falling apart, add 1 tbsp of flour at a time until it stiffens up (I prefer garbanzo bean flour to keep it gluten free) .
Divide the falafel batter into patties. Heat enough oil in a frying pan, so that it reaches halfway up the sides of the falafel burgers. Fry until deeply golden and crisp on both sides and drain on a rack set over a baking sheet. It’s a good idea to line the baking sheet with paper towels to absorb any drips (if you drain the patties directly onto the paper towels, they won’t remain as crisp).
Spread hummus or tehina over burger buns and top with falafel patties. Garnish with cucumber and tomato.
VARIATION: you can sub some of the spinach with cilantro or try using other greens like kale or chard.
NOTE: due to the texture of the falafel mixture, I am not sure if it can be deep fried into balls (it may fall apart). However, you may make mini patties instead. Fry as above.
GRINDING OPTION: I tried this recipe using a meat grinder and a food processor and I found that it wasn’t necessary to go through the trouble of using a meat grinder. If you are careful about pulsing the mixture while still keeping some of the texture intact, you can definitely use a food processor. However, if you prefer to use a meat grinder, run it through the machine at least twice to get the right consistency.
BAKING OPTION: Although I recommend frying, you may bake them as well. Place patties on a greased baking sheet and brush with oil. Bake at 400 degrees until browned and crispy.
YIELD: OK, I forgot to count how many this made, but it was quite a bit. Feel free to halve the recipe. Or make the full amount and freeze the extra (they freeze really well).
This sounds really good! Sometimes it is hard for me to find kosher or organic foods though, so I order mine online and save a lot of money!
Best green falafel I have ever tasted was at Jerusalem Pizza in Livingston NJ. If you’re ever there, you should try it!
Thanks Rae, I’ll stop by if I am nearby!
like you, I enjoy felafel but, also like you, I dislike to dry dry ones and just like you I love them green and fried. I am totally making this recipe! Yum-o!
Looks awesome…really like the addition of spinach to falafel
OMG this looks incredible I want to make it for dinner tonight!!!!!!
I cannot wait to make these. I love falafel, love veggie burgers and love meatless meals. A great big thanks.
We agree about green falafel, it is always the best. Such a great idea to make it into a burger and the spinach is a great addition.
I just made these and I don’t think they’ll make it to the dinner table! They’re divine!
So glad to hear it Chanie! Just wondering – did you need to add any flour to the mixture?
Hi Chanie,
Truthfully, it could have used a bit of flour but I didn’t bother adding and almost all of them held together just fine. In the future I would probably consider adding some flour though.
One question for you, can I freeze raw falafel batter? We loved it straight off the stove but since we have leftovers, the next day I heated them up again but they weren’t as much of a hit reheated. So I’m wondering if I can shape them, freeze and then fry. Do you think that would work? Thanks
Thanks! I didn’t need any flour, but one reader told me that hers was falling apart, so I was just curious. I’m not sure about freezing raw falafel batter. My concern is that it might become too wet and it will be too difficult to remove the excess moisture. I have frozen these already cooked and they were great – but I agree, there is nothing like fresh fried falafel – straight out of the pan!
I was wondering how many cups of dried chick peas were in a lb? I don’t have a weigh to measure and buy mine in bulk.
A little more than 2, or 2 heaping cups.
Where did you get that metallic container/bucket that has the falafel in it? I love it and wanted to get something similar for my rosh hashanah desserts that I’m sending as gifts.
Hi Claudia, I’m not sure where I got it, I’ve had it for so long!
Hi. What kind of bun did you use? I am gluten intolerant. I’ve had a hard time finding a decent bun sold in stores! Thanks!
It’s an Ezekiel English muffin. It’s made of sprouted grains and they sell a gluten free version. They are sold in the freezer section.
Can I sub canned chick peas for dried?
HI Naami, not exactly. Canned chickpeas don’t work the same way that dried ones do. If you are ok with adjusting the recipe, then go for it, but i can’t tell you exactly which adjustments to make without testing it first.
Thanks Chanie. I used canned chick peas and they were falling apart, but I added an egg white and some potato starch and they are perfect!
So glad to hear!
finally a recipe that tastes like real israeli falafel balls! my kids love them!
Yay! I’m so happy to hear that Estee! Making authentic falafel is not an easy feat so that means so much to me!
I opted to bake these because I hate the mess of frying stuff in a pan. Anyways, it’s been baking for over 40 mins and still pretty mushy. Tried to take one out the pan and it felt apart. Not sure what went wrong but the flavor is perfect.
Hi! What happened is that you didn’t fry it, which is necessary in order to develop a crust to hold the falafel together.
i m looking to challenging who is making a burger falafel like mines i m sure nobody make it like me
This was so good. I love the flavor and consistency. it was so easy to make.
So glad!
I made it as falafel balls, it came out amazing and didn’t fall apart!
It was a huge hit:)
Also I froze a half of the batter, and it tasted delicious when I made it:!
Thank you for this delicious recipe.
I’m so happy to hear that!