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This spinach falafel is a delicious take on a high-protein vegan staple. Eat it on its own (with the tahini dressing of course) or put them in pita. These are great for getting extra greens in. It's also easy to bring spinach falafel with you for lunch at school or work! I have been making a conscious effort to concentrate on creating interesting recipes from the easy and cheap local ingredients available. Thus, I've been going back to the vegan basics of beans, lentils, and veggies. I think it's very important that vegan food should be accessible to everyone, not just the privileged. So here is my recipe for homemade spinach falafel, using ingredients that are usually available and not too expensive.

Spinach Falafel With Tahini Dressing [Vegan]

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Serves

20 falafels

Ingredients You Need for Spinach Falafel With Tahini Dressing [Vegan]

Spinach Falafel:
  • 2 1/2 cups cooked chickpeas
  • 1 small onion, chopped
  • 1 garlic clove
  • 1 cup spinach, packed
  • 1 1/2 tsp dried parsley
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 1/4 cup plus 2 Tbsp plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 Tbsp breadcrumbs
  • Pitas

Tahini:

  • 1/4 cup tahini
  • 1/2 cup water
  • 1 Tbsp fresh lemon juice
  • 1/4 tsp pink Himalayan salt

How to Prepare Spinach Falafel With Tahini Dressing [Vegan]

For the Falafel:
  1. Place the chickpeas, onion, garlic, spinach, and parsley in a food processor and pulse until pasty and combined (or use a stick blender if you don’t have a food processor like me)
  2. Mix the cumin, coriander, salt, flour, baking powder and soda in a large bowl then add the mushed up chickpea and spinach mixture. Mix well with a wooden spoon, making sure there are no dry patches left
  3. Stir in the breadcrumbs. If the mixture seems to dry add up to 2 more tablespoons of breadcrumbs and mix well. Use the falafel mixture immediately.
  4. To make the falafel, heat 3 inches of oil in a pan. Take a walnut-sized lump of the falafel mixture, and using two spoons shape into balls and gently drop into the hot oil. Cook each falafel for about 5 minutes until browned. Keep going until all the falafel mixture is used up
  5. Enjoy inside a salad-filled pita bread topped with tahini dressing.

For the Tahini Dressing:

  1. Blend everything together until smooth and creamy

 

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

For gluten free falafel just replace flour and bread crumbs with gluten free versions

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Nutritional Information

Total Calories: 2333 | Total Carbs: 444 g | Total Fat: 54 g | Total Protein: 102 g | Total Sodium: 1863 g | Total Sugar: 28 g (Per Serving) Calories: 117 | Carbs: 22 g | Fat: 3 g | Protein: 5 g | Sodium: 93 g | Sugar: 1 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Josephine Watmore

See My Recipes

Desserts and dinners that really know how to please a crowd.

I have spent the last three and a half years sailing around the world as a Chief Cook with Sea Shepherd. On board these strictly vegan ships I have learned so much more about cooking, especially having to please a very hungry crew of sometimes 40 people three times a day, whatever the weather or how much the ship is rolling. While patrolling against illegal fishing in West Africa, I decided to start my vegan recipe blog, The Grumpy Sailor.

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