SPINACH & BROCCOLI FALAFEL WITH FETA

Place spinach leaves, broccoli, chickpeas, celery, onion, garlic, flour, tahini, cumin, turmeric, salt and pepper in a food processor. Blend to a coarse consistency. Transfer to a bowl. Cover and refrigerate for 1 hour.

Spread a little flour onto a flat plate. Take large teaspoonfuls of mixture and roll into balls, then flatten slightly with the palm of the hand to make a little patty. Roll in flour to lightly coat. Pour oil into a frying pan to a level of 1 cm. Heat pan. Cook falafels for about 5 minutes, or until golden, turning once. Drain on paper towels.

To make the feta sauce, combine all ingredients. Mix well. Cover and refrigerate until required.

Serve falafels with broccoli, black olive, tomato and red onion salad.

BROCCOLI

Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

• wb_sunny Available All Year Round
• grass Gisborne, Pukekohe & Chertsey
• check Good Source of Vitamin C
• check Source of Vitamin B6, Folate, Potassium

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne & Matamata
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

• Bag of baby spinach
• 1 head broccoli, roughly chopped
• 2 x 300g cans chickpeas in brine, drained
• 1 stalk celery, chopped
• 1 onion, chopped
• 1 clove garlic, crushed
• ¼ cup plain flour or rice flour
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon salt and freshly ground black pepper to season
• 1 cup plain flour, to coat
• Vegetable oil to cook

Feta Sauce:

• ½ cup natural unsweetened yoghurt
• 200g creamy feta
• 1 clove garlic, crushed
• 1 tablespoon parsley, chopped
• 1 tablespoon tahini
• ¼ teaspoon ground cumin
• freshly ground black pepper to season