Buckwheat flour! Great idea! Remember if you do make this at home, falafel can be baked too and if you don’t have a blender, use a fork and leave it chunky!
4 cups spinach
3 cloves garlic
Juice of half a lemon
4tbsp buckwheat or brown rice flour
Salt and pepper
Steam the spinach until soft then blend all ingredients until almost smooth. Add salt and pepper to taste. Then, about a tablespoon full at a time, fry the mixture on a medium heat with a dash of olive oil- I did 4-6 at a time, make sure they don’t touch when cooking. Flip when browned, but make sure they have enough time to cook all the way through- around 3-4 minutes. Enjoy in a pita, as part of a mezze platter or in a salad. The felafels will store for a few days in an airtight container in the fridge. Enjoy!