Chickpea & Spinach Falafels

For 200g baby spinach, use a 400g can of drained chickpeas, 100g flour, 100g feta cheese, and 2 tsp of ground cumin. 

Pour a kettle of boiling water over baby spinach in a colander. When cool enough to handle, squeeze out any water. Pulse in a food processor with drained chickpeas, feta, cumin and plain flour until just combined. Form ping-pong sized balls with well-floured hands, then flatten into patties and fry in vegetable oil for 2-3 minutes per side. Let drain & cool on plenty of paper towels. If you want to freeze them, cover with sedan wrap then defrost in the fridge and heat in the oven at 180C for 5-10 minutes. 

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