Spinach falafel skewers with cucumber salad

  • Preparation time: 15 minutes
  • Cooking time: 12 minutes
  • Total time: 30 minutes 30 minutes

Serves: 8


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.