Spinach felafel in tomato sauce recipe

Spinach felafel in tomato sauce recipe

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These easy vegetarian spinach and lentils felafels are served with a delicious tomato sauce and are on the table in just 30 minutes.

The ingredient of Spinach felafel in tomato sauce recipe

  1. 400g frozen spinach, thawed
  2. 2 x 400g can lentils, rinsed, drained
  3. 2 x 400g can lentils, rinsed, drained
  4. 60g raw cashews, plus extra, chopped, to serve
  5. 2 garlic cloves, plus extra 1 clove, crushed
  6. 2 teaspoons ground cumin
  7. 2 teaspoons smoked paprika
  8. 75g (1/4 cup) tahini
  9. 1 cup fresh coriander leaves
  10. 2 tablespoons rice flour
  11. 2 tablespoons olive oil
  12. 700ml tomato passata
  13. Steamed broccolini, to serve

The instruction how to make Spinach felafel in tomato sauce recipe

  1. Use your hands to squeeze excess liquid from the spinach then pat dry with paper towel. Place the lentils and cashews in a food processor. Process until coarsely chopped. Add spinach, garlic, cumin, paprika, tahini and half the coriander. Season. Process until just combined. Roll into walnutsized balls. Roll in the rice flour to coat.
  2. Heat oil in a medium non-stick frying pan over medium-high heat. Cook felafel, in batches, for 2-3 minutes or until the outside is just golden. Transfer to a plate lined with paper towel.
  3. Pour the passata into the pan then add the extra garlic. Bring to the boil. Reduce heat, simmer for 2-3 minutes or until sauce has thickened. Season. Add felafel and cook for 2 minutes or until warmed through. Divide falafel and sauce among serving bowls. Serve with broccolini and scatter with remaining coriander and extra cashews.

Nutritions of Spinach felafel in tomato sauce recipe

fatContent: 559.499 calories
saturatedFatContent: 31 grams fat
carbohydrateContent: 4.5 grams saturated fat
sugarContent: 36 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 24.5 grams protein
sodiumContent:

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