Spinach Falafel

  • 1 can chickpeas, drained (approx. 1 ½ cup)
  • 2 cups fresh spinach
  • 1/2 cup red onion, chopped
  • 2 fresh garlic cloves
  • 1/2 tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander, or add a handful of fresh, chopped.
  • 2 tbsp plain flour, you can also any type of gluten free flour (chickpea, rice flour, etc)
  • juice of 1 lemon
  • Salt & pepper to taste

  1. Preheat oven to 190C.
  2. Add all ingredients including spices into a food processor or a blender and blend together. Depending on your food processor/blender you may have to pause and mix the ingredients a few times.
  3. Transfer into a bowl and scoop 1 ½ tbsp of mixture and start forming falafel patties. Note: if the mixture is still runny and patties aren’t forming properly, add more flour 1 tbsp at a time. If the mixture is too flaky then add 1 tbsp of water at a time.
  4. Place the falafels on a baking sheet and bake for 20 mins.
Serve with yoghurt tahini sauce.
Store in the fridge for up to 5 days or freezer for up to 1 month.


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