Spinach falafel skewers with cucumber salad

  • Vegetarian
  • Low Fat
  • Christmas


for the FALAFEL
260g pack spinach
2 x 400g cans chickpeas, drained and rinsed
2 cloves garlic
75g plain flour
Bunch salad onions, roughly chopped
1 tbsp ground cumin
½ x 25g pack fresh mint, leaves only

Oil for shallow frying

2 cucumbers
½ x 25g pack fresh mint, leaves only
150g natural yogurt


1. Place the spinach in a large bowl and cover with clingfilm. Microwave on high for 2 minutes until wilted then cool and squeeze out the excess liquid. Place in a food processor with the remaining falafel ingredients. Process until it forms a coarse paste, season well.

2. Divide the mix into 24 and, with damp hands, roll into balls. Chill for 30 minutes. Heat a little oil in a large frying pan and fry the falafels in 2 batches for 5-6 minutes, turning occasionally, until golden. Thread 3 falafels onto each of the 8 wooden skewers.

3. Meanwhile, halve the cucumber lengthways, scrape out the seeds and slice. Mix in the mint, yogurt and seasoning. Serve with the skewers.

Spinach falafel skewers with cucumber salad
  • Preparation time: 15 minutes
  • Cooking time: 12 minutes
  • Total time: 30 minutes 30 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 1,080kJ
Fat 16.6g
Saturated Fat 1.4g
Carbohydrate 19.8g
Sugars 3.3g
Protein 7.6g
Salt 0.2g
Fibre 4.4g

per serving

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This recipe was first published in Tue Dec 15 10:01:30 GMT 2015.