Delicious Little Spinach Balls

A great way to pack extra greens into your week, these little gems have a 'falafel' consistency and are full of 'popeye' protein and iron. You can use any gluten-free flour, in fact I usually use chickpea flour when ever I need 'bread crumbs' but it worked great with rice flour too. You could also substitute the eggs for flax or chia eggs to make it vegan if you wish.

Serve them in a wrap with all your favourite healthy fixings or you could serve them with a gluten-free pasta and homemade marinera or just on their own with a dip as a snack. Enjoy!

Little Spinach Balls

Head of large spinach, finely chopped

2 grated carrots 🥕🥕

1 small zucchini grated

Handful of fresh mint chopped

2 tbsp finely chopped onion

2 tbsp rice flour

2 eggs 🥚 (substitute for flax egg for vegan option)

Blend well, form into a dozen balls, cook slowly on low heat with olive oil until crust forms on the outside.

Served here in a wrap with habanero mustard, tahini & a little homemade tomato zucchini sauce.

Recipe inspired by @thewholetable

Little Spinach 'Falafel' Ball Wrap

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