These falafel turned out super light and fluffy, compared to traditional fried and dense version. The addition of fresh parsley and mint adds a nice flavor dynamic while still being subtle. Also between the garbanzo beans and quinoa flakes, you have yourself a protein-packed, low-fat meal! Paired with our simple vegan take on a tzatziki sauce, lots of veggies, and avocado, we created this meal to be light, refreshing, and nourishing.
Spinach Falafel [Vegan, Gluten-Free]
- Handful fresh parsley
- 10 fresh mint leaves
- 1 cup spinach, packed
- 1 can garbanzo beans, rinsed
- 1/2 cup quinoa flakes
- 1 tablespoon quinoa flour
- 2 tablespoons olive oil
- 1 large garlic clove
- 1/2 cipollini onion
- 1/2 teaspoon cumin
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Pinch of chili flakes
- 1/4 cup plain non-dairy yogurt (preferably unsweetened)
- 1/4 cucumber (about 1/3 cup), chopped into small pieces
- 8 fresh mint leaves, finely chopped
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Place the parsley, mint, and spinach into your food processor and blend until broken down.
- Add garbanzo beans, quinoa flakes, and quinoa flour and process until roughly mixed.
- Add remaining ingredients and process until combined.
- Using a small cookie scoop, form falafels and place onto your lined baking sheet.
- Bake for 20-25 minutes, until crispy on the outside but still soft in the middle.
- Let cool for about 10 minutes before serving.
- Store in your fridge or freezer, if not eating immediately.
- Combine all ingredients in a bowl and mix together.
- Eat with the falafel and store in your fridge.