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Amal’s Spinach Falafel Recipe




  • 50g sesame seeds, to coat
  • 1 small leek, finely chopped
  • 1 small brown onion, roughly chopped
  • 2 garlic cloves, finely chopped
  • 25g coriander, finely chopped
  • 150g very well squeezed cooked spinach (or use frozen, defrosted from approx. 500g weight)
  • 50g ground almonds
  • 120g cooked chickpeas (1/2 x 400g/14oz can), well drained
  • 1tsp ground cumin
  • 1tsp salt
  • 1/2tsp chilli flakes
  • a generous amount of freshly ground black pepper
  • 50g sesame seeds, to coat
  • olive oil, to grease


Preheat the oven to 200°C/gas mark 6. Put the sesame seeds in a bowl. Put everything else in the food processor and pulse the mixture to a bumpy paste.

Grease a baking tray with a little olive oil. Roll the mixture into 20 walnut-size balls using your hands and drop into the sesame seeds to coat. Press them into shape – you want them about 5cm (2in) in diameter. Put them onto the baking tray and make a shallow hole in the top of each one with your finger.

Cook for 30 minutes or until lightly browned. Serve warm or at room temperature with hummus.

Recipe courtesy of The Reverse Your Diabetes Cookbook by Katie & Giancarlo Caldesi with Jenny Phillips. Published by Kyle Books. Photography: Maja Smend


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