Falafel burger

Falafel burger: 

Spinach falafel: 

• 2 cans of 15oz ( 454g )  organic chickpeas - drained and very important keep the chickpeas water !!! You’ll need them to adjust consistency ! 
• 2- 3 cups fresh spinach
• 2tbs olive oil 
• 1 Bunch of parsley 
• 2-3 garlic cloves 
• 1/4 cup garbanzo fava flour 
• Spices : salt, cumin, smoked paprika 
• baking spray recommended and must have parchment paper ! 

Instructions: 

• Preheat the oven to 375f 
• Add the canned chickpeas, spinach, parsley, garlic and spices to a food processor the Israeli secret for falafel is lots of cumin!!! So be generous with the cumin !!  And sprinkle of smoked paprika and salt 
• Add 1/2 cup of the chickpeas water and 1/4 cup of garbanzo flour  and Mix until combined. The mixture should stick together enough to form patties, if it doesn't add more chickpea flour. 
• Pass the mixture into a medium size mixing bowl ( you can try the mixture and adjust taste if needed) I add more cumin and salt 
• Use a ring mold ( for perfect round shape) or by a regular spoon to scoop the falafel burger on a baking tray lined with parchment paper. Press them a bit flatter and spray them with olive oil. 
• Bake them in the oven for about 30 minutes, carefully flipping them with a spatula after 20 minutes. They should be crispy on the outside and soft but not mushy on the inside. Be carful not to dry them as well :) remember you can always try them out , all ingredients are safe!
• I serve my burger on thin slim ( zero carb bun ) with my curry tahini as a spread, you can find the recipe on my website along with many other types of tahini: spicy tahini, green tahini etc .... no mayonnaise needed!! 
• my burger topping : butter lettuce, avocado, spicy pepper , enjoy 

Notes : 

• I used chickpeas from the can because real life call for fast recipes, if you plan to make falafel in advance o would always recommend using real chickpeas, it will require soaking them for 12 hours in salty water with baking soda 
• You can make the mixture in advance and refrigerate for 4-6 hours, i had to prep it in the morning and I baked them early afternoon and it was delicious! 
• The mixture is easier to use if you can refrigerate for 30 min before you scoop the falafel balls , 
• The spinach is my twist, I was trying to hide it as my both kids won’t eat spinach never!!! They both loved it and couldn’t taste it, if you are not a spinach lover you can replace it for more parsley, dill or cilantro I hope you Enjoy it as much as my family did :)