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]



Super Green Falafel:
  • 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
Tzatziki Sauce:
  • 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


To Make the Falafel:
  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. Place the parsley, mint, and spinach into your food processor and blend until broken down.
  3. Add garbanzo beans, quinoa flakes, and quinoa flour and process until roughly mixed.
  4. Add remaining ingredients and process until combined.
  5. Using a small cookie scoop, form falafels and place onto your lined baking sheet.
  6. Bake for 20-25 minutes, until crispy on the outside but still soft in the middle.
  7. Let cool for about 10 minutes before serving.
  8. Store in your fridge or freezer, if not eating immediately.
To Make the Sauce:
  1. Combine all ingredients in a bowl and mix together.
  2. Eat with the falafel and store in your fridge.