Easy Falafel Balls Recipe With Spinach & Cream Cheese Is Seriously Good Snacking Snacks Appetizers Vegetarian Vegan Side Dishes

Falafel is a delicious ball or patty-shaped fritter with origins in Egyptian cuisine. Falafel is now a common Middle Eastern street food that's beloved by vegetarians and meat-eaters alike. 

Falafel is made from ground chickpeas, broad beans (also known as fava beans) or both, then fried. Falafel can be served on its own or in a pita, as a sandwich, and is typically topped with tahini or other Middle Eastern sauce.

This easy falafel ball appetizer recipe is seriously good snacking. These falafel balls have minimal ingredients and feature fresh baby spinach with a dab of cream cheese. 

Our easy falafel balls are a delicious appetizer, side dish or snack that you can feel good about. For a vegan option, simply use vegan cream cheese.

Cuisine: Middle Eastern / American
Prep Time: 20 minutes, plus an hour to refrigerate the dough
Cook Time: 5 to 10 minutes
Total Time: 25 to 30 minutes, plus an hour to refrigerate the dough

Ingredients

• 1 can (15 ounces) chickpeas, drained, rinsed and patted dry
• 1/2 cup chopped flat-leaf parsley
• 5 cloves garlic, minced
• 1 large shallot, minced
• 2 teaspoons ground cumin
• 3 - 4 tablespoons flour
• oil, for cooking
• cream cheese, herb cream cheese or vegan cream cheese
• baby spinach leaves

Here's how to make it:

1. Put the chickpeas, parsley, shallot, garlic and cumin in a blender or food processor. Pulse until combined but still a bit chunky. Season with salt and pepper.
2. Add the flour, 1 tablespoon at a time, until it forms a dough. (You may not need all of the flour.) Add more salt and pepper and cumin, if needed. Refrigerate the dough about an hour. 
3. Roll the dough into balls. 
4. Heat the oil in a skillet. Cook the falafel until browned on all sides and heated through, about 5 to 10 minutes. Remove and cool slightly.
5. To assemble the appetizer, spread some cream cheese on a baby spinach leaf. Top with a falafel ball and then another spinach leaf. Secure with a toothpick. 

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