Spinach Falafel


  • 1 Can of Soaked Chickpeas, drained (about 240g when drained)
  • 1 Large Handful of Spinach
  • 1 Heaped Teaspoon of Tahini
  • Juice of Half a Lemon
  • Pinch of Coarse Salt
  • Pepper
  • 1 Teaspoon of Cumin
  • Sesame seeds for coating

Falafel is something I regularly crave, it’s such a delicious blend of flavours and I’m always in the mood for it.  Thanks to the protein packed chickpeas and the iron-filled spinach, it’s full of nutrients which make it the perfect lunch or dinner. I serve it with crunchy lettuce, creamy hummus and a squeeze of lemon.img_2060Start by draining the chickpeas and putting them in the food processor with the spinach. Blend until you have a chunky paste.

Add in the lemon juice, tahini, salt and cumin.

Use your hands to roll the mixture into balls and then roll them in sesame seeds to coat. I made quite big balls about the size of a golf ball. They’re also really good in mini bit sized.

Bake at 200’C for 20-25 minutes, tossing half way through.

Once they’re cooked serve them however you like. They’re great warm on top of a salad, or even as a dipper for your favorite sauces. I like to have mine in little lettuce wraps with red onion, sprouts, lemon juice and some hummus or yoghurt.


0 Comments to Spinach Falafel

  1. Ellie says:

    Hi 🙂 me again! Do you know of an alternative to chickpeas and seetcorn as my guts won’t tolerate either – is there a different bean I could try that’d have a similar texture?

    • indycpower says:

      Hmmm I’d probably say butter beans would be the most like chickpeas texture wise but I haven’t tried them with this recipe! I’m sure it would be delicious and it should work so maybe give them a try?