Spinach Falafel

Ingredients

• 1 medium bunch spinach leaves, blanched
• 1 cup chickpeas, soaked for 6-8 hours and drained
• 2-3 garlic cloves
• Crushed black peppercorns to taste
• 1 teaspoon roasted coriander powder
• 1 teaspoon cumin powder
• 2 tablespoons tahini
• Salt to taste
• 1 medium onion, sliced
• Oil for deep frying
• To serve
• Pita breads as required
• Mixed lettuce leaves
• ½ cup sour cream
• Pickled gherkin slices as required
• Pickled jalapeno slices as required
• Pickled beetroot strips as required
• Pickled cucumber strips as required
• Pickled carrot strips as required

Method

1. Coarsely process chickpeas, garlic, spinach, crushed black peppercorns, roasted coriander powder, cumin powder, tahini, salt and onion in a food processor. Transfer the mixture into a bowl.
2. Take small portions of the mixture and shape each portion into a falafel. (If you want, you can also a falafel mould to shape)
3. Heat sufficient oil in a kadai.
4. Gently slide in a few falafels into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
5. Arrange the spinach falafels on a platter and along with pita breads, lettuce leaves, sour cream, pickled gherkins, pickled jalapenos, pickled beetroot, pickled cucumber and pickled carrot strips.
6. While serving take a pita bread, arrange a lettuce leaf and one falafel over it. Top it with a dollop of sour cream, a gherkin slice, a jalapeno slice, a beetroot strip, cucumber strip and a carrot strip and it is ready to be eaten.