Spinach Artichoke Falafel

INGREDIENTS

4 cups

baby spinach leaves (loosely packed)

shallots (chopped)

3 cloves

garlic (chopped)

1/3 cup

freshly parsley (loosely packed)

8 oz

artichoke hearts ((this is the drained weight from a 14 oz. can), rinsed, drained, and patted dry)

3 cups

cooked chickpeas ((equal to two standard cans))

3 tbsp

tahini

1 tbsp

freshly-squeezed lemon juice

and 1/2 tsp ground cumin

2 tsp

ground coriander

1/2 tsp

paprika ((regular or smoked))

1/4 tsp

dried oregano

1/8 tsp

cayenne pepper

1 pinch

ground black pepper

1/2 tsp

salt (plus more to taste)

1/4 cup

chickpea flour (plus more as needed)