These extra green falafels are packed with plant-based nutrients from spinach and hemp seeds, offering a delicious twist on the classic recipe.This dish is grain-free and vegan, perfect to serve with a big kale salad and spicy cashew dressing.
1: Blend all ingredients in a food processor or high-speed blender until everything is well combined.
2: Heat up a non-stick skillet. Depending on how many falafels you can fit in your pan, add 2-3 tablespoons of oil to the pan.
3: Spoon out the falafel mixture and form patties with your hands. Flatten out so that they are about 1/4 inch thick.
4: Add falafel to hot oil and cook until golden brown (about 4 minutes). Flip and do the same for the other side.
5: Allow to set for a couple of minutes before serving.
