How to make
Blanch the spinach, then strain it.
Strain the canned chickpeas well. Transfer them along with the blanched spinach into the jug of a chopper.
Add parsley, a clove of garlic and oil. Mash everything until you have a smooth mixture.
Add the flour, cumin, baking powder and breadcrumbs to the mixture and season with the sauce. A mixture with the density of minced meat should be obtained.
Form small balls that can be fried in oil or arranged in a tray lined with baking paper and sprinkled with a little oil, then baked in a moderately heated oven.
Prepare the garnish for the falafels. Heat butter in a pan and stew the defrosted broccoli briefly. Season with salt and lemon juice.
Serve the falafels with an yogurt sauce and stewed broccoli.
The light spinach falafels are ready.
