Featuring nutrient-rich canned garbanzo beans and spinach, this dish will quickly become a fan-favorite in your home.
2 tablespoons olive oil, divided
1 small red onion, finely chopped
1 large garlic clove, minced
1 (16 to 19-ounce) can garbanzo beans (chickpeas), drained and rinsed
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 cup dry breadcrumbs
1 (7.75-ounce) can spinach, well drained
Serving Suggestions: Hamburger buns, sliced tomato, sliced red onion, Tzatziki Sauce
In 12-inch skillet over medium heat, in 1tablespoon hot olive oil, cook red onion and garlic about 5 minutes until tender-crisp. Remove vegetables to bowl of food processor.
To food processor, add one-fourth of garbanzo beans, lemon juice and salt; pulse with spinach mixture until a smooth paste. Add remaining garbanzo beans, breadcrumbs and spinach; pulse until coarsely chopped. Shape mixture into four 4-inch patties. (If desired, you can refrigerate until ready to cook.) In 12-inch skillet over medium heat, in remaining tablespoon hot olive oil, cook falafel patties until golden and crisp, turning once. Serve with any of the above serving suggestions.