Spinach and Broccoli Poppers
Author: 
Serves: 35-40 poppers
 
Ingredients
  • 500g broccoli
  • 2 large handfuls spinach
  • 1 handful of coriander or parsley
  • 1 clove of garlic, minced
  • 1 can cannellini beans, drained and rinsed
  • 1 tablespoon tahini
  • 2 tablespoons olive oil
  • ½ cup almond flour
  • ¼ teaspoon baking powder
  • 1 tablespoon ground flax seeds
  • 1 teaspoon Italian herbs
  • ½ teaspoon smoked paprika
  • Salt + pepper, to taste
Avocado Tahini Dip
  • 2 tablespoons tahini
  • 1 avocado
  • 1 lemon, juiced
  • 2-3 tablespoons water
  • ½ teaspoon paprika
  • Handful fresh coriander
  • Salt + pepper, to taste
Instructions
  1. Pre-heat your oven to 175ºC/350ºF and line a baking tray with baking parchment.
  2. Chop your broccoli into smaller pieces and add to a food processor along with the spinach, coriander, and garlic. Pulse until the broken down and finely chopped, but not ground. Transfer into a bowl.
  3. In the same food processor, add the drained cannellini beans and the tahini and pulse until it becomes smooth - almost like hummus. Transfer to the bowl with the broccoli and mix in the remaining ingredients.
  4. Lightly wet your hands to roll about 2 tablespoons of the mixture into balls, placing them on the baking tray.
  5. Bake for about 20-25 minutes, until they are golden brown and cooked through. Once they’re done, you can quickly pan fry them in a bit of coconut oil to make them even crispier, though that's optional.
  6. To make the avocado dip, scoop the flesh from your avocado into a blender with the remaining ingredients. Blend until smooth.
  7. Serve with the avocado tahini dip.
Notes
NUT-FREE: Use a nut-free flour instead, like buckwheat.

STORAGE: I wouldn’t recommend keeping the dip for too long in the fridge because of the avocado. If you do want to, tightly cover with some cling film before so it doesn’t brown too much.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/spinach-and-broccoli-poppers