Skip to content


Your cart is empty

Article: Gluten free vegan Spinach falafel

Gluten free vegan Spinach falafel

Gluten free vegan Spinach falafel

Spinach falafel: 
  • 2 cans of 15oz ( 454g )  organic chickpeas - drained and very important keep the chickpeas water !!! You’ll need them to adjust consistency ! 
  • 2- 3 cups fresh spinach
  • 1 Bunch of parsley 
  • 2-3 garlic cloves 
  • 2tbs olive oil 
  • 1/4 cup garbanzo fava flour 
  • Spices : salt, cumin, smoked paprika 
  • baking spray recommended and must have parchment paper ! 
  • Preheat the oven to 375f 
  • Add the canned chickpeas, spinach, parsley, garlic, olive oil and spices to a food processor the Israeli secret for falafel is lots of cumin!!! So be generous with the cumin !!  And sprinkle of smoked paprika and salt 
  • Add 1/2 cup of the chickpeas water and 1/4 cup of garbanzo flour  and Mix until combined. The mixture should stick together enough to form patties, if it doesn't add more chickpea flour. 
  • Pass the mixture into a medium size mixing bowl ( you can try the mixture and adjust taste if needed) I add more cumin and salt 
  • Use an ice cream scoop or regular spoon to scoop the falafel on a baking tray lined with parchment paper. Press them a bit flatter and spray them with olive oil
  • Bake them in the oven for about 30 minutes, carefully flipping them with a spatula after 20 minutes. They should be crispy on the outside and soft but not mushy on the inside. Be carful not to dry them as well :) remember you can always try them out , all ingredients are safe!
  • I serve them with my curry tahini, you can find the recipe on my website along with many other types of tahini: spicy tahini, green tahini etc .... 
Notes : 
  • I used chickpeas from the can because real life call for fast recipes, if you plan to make falafel in advance i would always recommend using real chickpeas, it will require soaking them for 12 hours in salt water with baking soda 
  • You can make the mixture in advance and refrigerate for 4-6 hours, i had to prep it in the morning and I baked them early afternoon and it was delicious! 
  • The mixture is easier to use if you can refrigerate for 30 min before you scoop the falafel balls , 
  • The spinach is my twist, I was trying to hide it as my both kids won’t eat spinach never!!! They both loved it and couldn’t taste it, if you are not a spinach lover you can replace it for more parsley, dill or cilantro I hope you Enjoy it as much as my family did :) 

additional recipes

Baked feta pasta bites
baked feta

Baked feta pasta bites

Baked feta pasta bites Ingredients: makes 12 bites ( in a muffin mold ) 1 can of palmini pasta ( I used angel hair shape it’s my favorite) 1 egg 1/2 cup tomatoes sauce 3tbs spicy tahini ( or ...

Read more
Double chocolate tahini cookies, vegan & gluten free

Double chocolate tahini cookies, vegan & gluten free

Double chocolate tahini cookies ( vegan & gluten free )   Ingredients: Ingredients: 1 cup almond flour 1/2 raw tahini ( whole sesame tahini ) 1/3 cup silan date syrup  ( Or any syrup  ) ...

Read more