Dune spinach falafel

This was the first recipe I made using only the ingredients we had in the house (this was in the second week of my personal self-isolation). I had harvested a ton of dune spinach from our tiny garden that I had to use or store.

I had found a old bag of dried chickpeas when sorting through the cupboard to take stock of what food we had int he house. My mind obviously thought of making hummus and falafels. The other fresh herbs were chosen based on what we have growing in our garden. Feel free to switch this up.

I also used preserved lemons that I had in the fridge which really added a welcome zing of sour (and all the salt needed)

Ingredients:

2 Cup dried chickpeas

1 Cup of cooked dune spinach

1/2 Cup origanum

1/2 Cup celery leaves

bunch Basil

bunch Dill

1 tsp cumin

1 tsp masala

4 preserved lemon slices

1 tsp pepper

1 tsp dried chillis

Method:

Steep chickpeas for 4 hours (they should not be mushy, but just just break apart when you squeeze them between your fingers).

Throw all the ingredients in a food processor and pulse until the mixture is the consistency of wet sand ( don't make a paste). If you don't have a food processor you can mash the chickpeas with a fork en cut the other ingredients super super fine.

Then you are basically ready to go! Use a table spoon to scoop out consistent amount of mixture and squeeze firmly to shape into the falafel.

I form them into discs, because then you can fry them in a pan with only a tiny bit of oil. Place (not touching one another) on parchment paper and freeze.

When frozen remove and place in Ziplock bag in freezer.

When you are lus for them, take them from the freezer and fry them in a medium hot pan immediately! When you put them in the pan, LEAVE THEM, for at least a minute before trying to move them so a crust forms (I leave them for at least 2 minutes). When nice and golden brown flip them. This is why it is important to put them over medium heat so they cook all the way through.

Use as needed in pitas, salads, on a cheese platter, whatevs!

We made pita for our first batch, with hummus, lettuce and aubergine.